Ginger Turkey Stir-Fry
- Yield 6 servings
Try this turkey stir-fry for a tasty, reduced-fat alternative to chicken.
- 2 cups boiling water
- 1 cup bulgur (cracked wheat) or substitute cooked rice (omitting step 1)
- 1/3 cup water
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 2 teaspoons fresh ginger, peeled and grated
- 1 tablespoon reduced-sodium soy sauce
- 1 large clove garlic, minced
- 2 tablespoons cornstarch
- 1 tablespoon oil
- 2 cups carrots, peeled and diagonally sliced
- 2 cups broccoli flowerettes
- 2 cups mushroom, sliced
- 1 -- (8-ounce) can water chestnuts, drained and sliced
- 1 pound turkey breast cutlets or slices, cut into strips
- Pour boiling water over bulgur and let stand one hour; drain and set aside.
- Combine 1/3 cup water, lemon juice, honey, ginger, soy sauce and garlic. Dissolve cornstarch in mixture; set aside.
- Heat oil over high heat in wok or nonstick large skillet. Add carrots; stir-fry 3 minutes or until tender-crisp. Add broccoli, mushrooms and water chestnuts; stir-fry about two minutes more. Remove from pan.
- Stir-fry turkey until lightly browned. Add sauce and cook, stirring constantly, until thickened and translucent. Return vegetables to the pan; heat through.
- Serve over bulgur (or cooked rice).