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Stir Fried Turkey With Snow Peas, Mushrooms And Water Chestnuts

Diet.Chef's picture
Ingredients
  Cornstarch 1 Tablespoon
  Canned chicken broth/Chicken stock 1⁄3 Cup (5.33 tbs)
  Reduced sodium soy sauce 1 Tablespoon
  Rice wine/Dry sherry 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Oriental sesame oil 1⁄2 Teaspoon
  Peanut oil/Vegetable oil 1 Tablespoon
  Minced ginger 1 Tablespoon
  Garlic clove 1 Medium, minced or crushed through a press
  Chopped napa cabbage/Other green cabbage 1 Cup (16 tbs)
  Onion 4 Ounce, slivered lengthwise (1 Medium)
  Fresh snow peas/Substitute green beans cut in 1 1/2-inch lengths 1⁄2 Pound, ends trimmed
  Thinly sliced water chestnuts/1 can, 8 ounce water chestnuts 1 Cup (16 tbs), halved
  Fresh mushrooms 1⁄2 Pound, thinly sliced
  Boneless skinless turkey breast 1 Pound, cut across the grain into thin slices about 1 by 2 inches
  Scallions 3 Medium, quartered lengthwise and cut into 2-inch lengths
Directions

1. MAKE THE SAUCE: In a small bowl, dissolve the cornstarch in the chicken broth. Stir in the soy sauce, rice wine, sugar and sesame oil.
2. MAKE THE STIR-FRY: Heat a large heavy wok or Dutch oven over high heat. Add the peanut oil, ginger and garlic; stir-fry for 10 seconds. Add the cabbage and onion and stir-fry for 1 to 2 minutes to soften. At any time during stir-frying if the wok seems dry, add 1 or 2 tablespoons of water to encourage the cooking. Add the snow peas and water chestnuts and stir-fry for 1 minute. Add the mushrooms and stir-fry for 1 minute longer. Add the turkey and the scallions and stir-fry until just cooked through, 1 to 2 minutes. Stir the sauce and add; cook until thickened. Turn out onto a serving platter or individual plates and serve hot, right away.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Turkey

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