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Turkey And Vegetable Stir Fry

Magical.Palate's picture
For marinade
  Dry sherry/Chinese rice wine 1 Tablespoon
  Soy sauce 1 Teaspoon
  Cornstarch 1 Teaspoon
  Ground turkey 1⁄4 Pound
  Vegetable oil 1 Tablespoon
  Minced ginger 1 Teaspoon
  Minced garlic 1⁄2 Teaspoon
  Frozen peas and carrots 1⁄4 Cup (4 tbs), thawed
  Chopped water chestnuts 1⁄4 Cup (4 tbs)
  Green onion 1 , thinly sliced (Including Top)
  Chicken broth 1⁄4 Cup (4 tbs)
  Sesame oil 1⁄2 Teaspoon
  Cornstarch 1⁄2 Teaspoon, dissolved in 1 teaspoon water
  Chopped toasted walnuts 1⁄4 Cup (4 tbs)
  Chopped cilantro 1 Teaspoon (Chinese Parsley)

1. Combine the marinade ingredients in a small bowl. Add the turkey, stirring to break it up and coat it with marinade. Cover and refrigerate for 30 minutes.
2. Place a wok or wide frying pan over high heat. Add the vegetable oil, swirling to coat the sides. Add the ginger and garlic and cook, stirring, until fragrant, about 10 seconds. Add the turkey and stir-fry, using the back of a spatula to break up the meat, until brown and crumbly, about 1 1/2 minutes. Add the vegetables, broth, soy sauce, and sesame oil, cook for 1 minute, and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens. Sprinkle with walnuts and cilantro just before serving.

Recipe Summary

Main Dish
Stir Fried

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 579 Calories from Fat 384

% Daily Value*

Total Fat 44 g68%

Saturated Fat 6.5 g32.5%

Trans Fat 0.3 g

Cholesterol 89.6 mg29.9%

Sodium 670.2 mg27.9%

Total Carbohydrates 21 g6.9%

Dietary Fiber 3.7 g14.9%

Sugars 1.4 g

Protein 26 g52.2%

Vitamin A 64.1% Vitamin C 18.8%

Calcium 6.4% Iron 18.1%

*Based on a 2000 Calorie diet

Turkey And Vegetable Stir Fry Recipe