Cranberry Turkey Stir-Fry
- Yield 4 servings
Cranberries and turkey have always been great together, but try them in this stir-fry recipe for a new twist on old traditional flavors.
Ingredients
- 2 -- garlic cloves, minced
- 1 tablespoon canola oil
- 2 cups julienned carrots
- 2 cups uncooked turkey breast strips
- 2 cups julienned zucchini
- 1 cup canned bean sprouts
- 1 -- (8-ounce) can jellied cranberry sauce
- 1/3 cup apple juice
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup cider vinegar
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 4 cups hot cooked rice
Instructions
- 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.
