Cranberry Turkey Stir-Fry

  • Yield: 4 servings


2 garlic cloves, minced
1tablespoon canola oil
2cups julienned carrots
2cups uncooked turkey breast strips
2cups julienned zucchini
1cup canned bean sprouts
1 (8-ounce) can jellied cranberry sauce
1/3cup apple juice
1/4cup reduced-sodium soy sauce
1/4cup cider vinegar
1tablespoon cornstarch
1/4cup cold water
4cups hot cooked rice


  1. In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add carrots; stir-fry for 2 minutes. Add turkey, zucchini and bean sprouts; stir-fry 3 minutes. Combine cranberry sauce, apple juice, soy sauce and vinegar; stir into skillet and bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened and bubbly and turkey juices run clear. Serve over rice.
blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 459 other followers