Turkey Teriyaki Stir Fry
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
pounds |
turkey breast tenderloin -- sliced |
|
4 |
tablespoons |
low sodium soy sauce -- divided |
|
2 |
teaspoons |
cornstarch |
|
1 |
medium |
shallot -- minced |
|
1 |
clove |
garlic -- minced |
|
1 |
teaspoon |
ginger root -- minced |
|
4 |
ounces |
mushroom caps -- sliced |
|
4 |
ounces |
snow pea pod -- fresh |
|
1 |
small |
red bell pepper -- cut into 1-inch squares |
|
2 |
tablespoons |
sherry or rice wine |
|
1 |
tablespoon |
brown sugar -- packed |
|
1 |
teaspoon |
sesame oil |
|
1/2 |
teaspoon |
five-spice powder |
|
1/4 |
cup |
low sodium chicken broth |
|
2 |
tablespoons |
vegetable oil |
| Mix two tablespoons soy sauce with 1 teaspoon cornstarch. Add turkey add stir to coat. Let marinate 15 minutes. Heat 1 tablespoon of oil to medium high in wok or large frying pan. Add turkey and stir fry for 2 to 3 minutes or until browned. Remove from wok. Add remaining oil to wok and add garlic and ginger. Stir fry for 30 seconds. Add mushrooms, shallot, snow peas, and bell pepper to wok and stir fry 2 or 3 minutes or until crisp-tender. Add turkey back in and push to side. Mix remaining soy sauce, sherry, brown sugar, five-spice powder, sesame oil, remaining cornstarch, and chicken broth together. Pour into center of wok and heat to boiling. Cook sauce until thickened and stir to coat turkey and vegetables. Serving Ideas: Serve over rice. Makes 6 servings. |
| Per Serving: 203 Calories; 6g Fat (29.7% calories from fat); 27g Protein; 8g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 652mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates. |