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.