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Stir Fried Turkey With Ginger Recipe
|Boiling water||480 Milliliter (2 Cups)|
|Cracked bulgur wheat||240 Milliliter (1 Cup)|
|Water||80 Milliliter (1/3 Cup)|
|Lemon juice||30 Milliliter (2 Tablespoons)|
|Honey||30 Milliliter (2 Tablespoons)|
|Grated ginger root||1 Teaspoon|
|Low sodium soy sauce||15 Milliliter (1 Tablespoon)|
|Garlic||1 Large, minced|
|Cornstarch||30 Milliliter (2 Tablespoons)|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Diagonally sliced carrots||2 Cup (32 tbs) (480 Milliliter)|
|Broccoli florets||480 Milliliter (2 Cups)|
|Sliced mushrooms||480 Milliliter (2 Cups)|
|Canned sliced water chestnuts||8 Ounce (1 Can)|
|Turkey breast cutlets||1 Pound, cut into strips|
Serving size: Complete recipe
Calories 1998 Calories from Fat 233
% Daily Value*
Total Fat 27 g40.8%
Saturated Fat 2.9 g14.4%
Trans Fat 0 g
Cholesterol 200 mg
Sodium 1129.1 mg47%
Total Carbohydrates 318 g106.1%
Dietary Fiber 61.7 g246.7%
Sugars 48.3 g
Protein 161 g322%
Vitamin A 1119.5% Vitamin C 795.2%
Calcium 326.6% Iron 176.9%
*Based on a 2000 Calorie diet
Dissolve cornstarch in mixture; set aside.
Heat oil over high heat in wok or large skillet.
Add carrots; stir-fry 3 minutes or until tender-crisp.
Add broccoli, mushrooms and water chestnuts; stir-fry about 2 more minutes.
Remove from pan.
Stir-fry turkey until lightly browned.
Add sauce and cook, stirring constantly, until thickened and translucent.
Add vegetables; heat throughout.