Quick Turkey And Zucchini Saute Recipe
Is it you or the aroma of Quick Turkey And Zucchini Saute that you are making that has dragged me to the kitchen?, were my partner's words. The main ingredient in Quick Turkey And Zucchini Saute is always Poultry. If you love this Quick Turkey And Zucchini Saute recipe, do share it with your friends.
Ingredients
1 medium-sized green pepper
1 medium-sized green onion
1 medium-sized zucchini
1 16-ounce package fresh or frozen (thawed) turkey cutlets
2 tablespoons dry sherry
2 teaspoons cornstarch
Salt
Salad oil
1/2 4-ounce can blanched whole almonds
Directions
1. Cut green pepper into matchstick-thin strips. Cut green onion into 1-inch-long pieces. Cut zucchini crosswise in half, then cut each half lengthwise into thin slices; cut slices lengthwise into matchstick-thin strips; set aside.
2. Cut turkey cutlets into very thin strips. In medium-sized bowl, mix turkey, sherry, cornstarch, and 3/4 teaspoon salt; set aside.
3. In 12-inch skillet over medium-low heat, in 1 tablespoon hot salad oil, cook almonds, stirring frequently, until golden, about 5 minutes. With slotted spoon, remove almonds to plate; set aside.
4. In same skillet over medium-high heat, in 5 tablespoons more salad oil, cook green pepper and green onion 1 minute, stirring constantly. Add zucchini and 1/2 teaspoon salt and continue cooking 1 minute, stirring constantly, until vegetables are tender-crisp. With slotted spoon, remove vegetables to bowl, leaving oil in skillet.
5. In oil remaining in skillet, over medium-high heat, cook turkey mixture about 3 minutes, stirring constantly, or until turkey is tender. Gently stir in vegetables; heat through. Spoon onto warm platter. Sprinkle almonds on top.
2. Cut turkey cutlets into very thin strips. In medium-sized bowl, mix turkey, sherry, cornstarch, and 3/4 teaspoon salt; set aside.
3. In 12-inch skillet over medium-low heat, in 1 tablespoon hot salad oil, cook almonds, stirring frequently, until golden, about 5 minutes. With slotted spoon, remove almonds to plate; set aside.
4. In same skillet over medium-high heat, in 5 tablespoons more salad oil, cook green pepper and green onion 1 minute, stirring constantly. Add zucchini and 1/2 teaspoon salt and continue cooking 1 minute, stirring constantly, until vegetables are tender-crisp. With slotted spoon, remove vegetables to bowl, leaving oil in skillet.
5. In oil remaining in skillet, over medium-high heat, cook turkey mixture about 3 minutes, stirring constantly, or until turkey is tender. Gently stir in vegetables; heat through. Spoon onto warm platter. Sprinkle almonds on top.
