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Summer Turkey Stir Fry

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  Cracked wheat 1 Cup (16 tbs) (Bulgur)
  Boiling water 2 Cup (32 tbs)
  Olive oil/Salad oil 2 Tablespoon
  Garlic 3 Clove (15 gm), minced or pressed
  Ground chicken/Ground turkey 1 Pound
  Thinly sliced carrots 2 Cup (32 tbs)
  Zucchini 2 Small, ends trimmed, thinly sliced
  Minced ginger 1 Tablespoon
  Cooking sauce 1⁄4 Cup (4 tbs)
  Thinly sliced green onions 1⁄2 Cup (8 tbs)

In a bowl, mix together bulgur and boiling water; set aside until most of the liquid is absorbed, about 1 hour; drain.
Place a wok or 10-inch frying pan over high heat.
Add 2 tablespoons oil, garlic, and turkey; stir-fry until lightly browned, crumbling meat with spoon, about 5 minutes.
Scoop out turkey and set aside.
To pan, add carrots, zucchini, ginger, and 1/3 cup water; stir to free browned bits.
Cover and cook vegetables until they are tender to bite, about 5 minutes; stir often.
Boil, uncovered, until nearly all the liquid evaporates.
Add turkey and sauce; stir until boiling.
Spoon bulgur onto plates; top equally with turkey and sprinkle with green onions.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1742 Calories from Fat 674

% Daily Value*

Total Fat 76 g116.6%

Saturated Fat 16.7 g83.7%

Trans Fat 0.3 g

Cholesterol 390.1 mg130%

Sodium 812.3 mg33.8%

Total Carbohydrates 175 g58.3%

Dietary Fiber 42.8 g171%

Sugars 28 g

Protein 108 g216%

Vitamin A 1052.2% Vitamin C 150.8%

Calcium 30.4% Iron 63.9%

*Based on a 2000 Calorie diet

Summer Turkey Stir Fry Recipe