Turkey And Vegetable Stir Fry Recipe
Ingredients
| Marinade | ||
| 1 tablespoon dry sherry or Chinese rice wine | ||
| Soy sauce | 1 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
| Ground turkey | 1/4 pound | |
| Vegetable oil | 1 Tablespoon | |
| Ginger | 1 Teaspoon, minced | |
| Garlic | 1/2 Teaspoon, minced | |
| 1/4 cup frozen peas and carrots, thawed | ||
| Water chestnuts | 1/4 Cup (16 tbs), coarsely chopped | |
| 1 green onion (including top), thinly sliced | ||
| Chicken broth | 1/4 Cup (16 tbs) | |
| Sesame oil | 1/2 Teaspoon | |
| 1/2 teaspoon cornstarch dissolved in 1 teaspoon water | ||
| Walnuts | 1/4 Cup (16 tbs), chopped | |
| Chinese cilantro | 1 Teaspoon, chopped | |
Directions
1. Combine the marinade ingredients in a small bowl. Add the turkey, stirring to break it up and coat it with marinade. Cover and refrigerate for 30 minutes.
2. Place a wok or wide frying pan over high heat. Add the vegetable oil, swirling to coat the sides. Add the ginger and garlic and cook, stirring, until fragrant, about 10 seconds. Add the turkey and stir-fry, using the back of a spatula to break up the meat, until brown and crumbly, about 1 1/2 minutes. Add the vegetables, broth, soy sauce, and sesame oil, cook for 1 minute, and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens. Sprinkle with walnuts and cilantro just before serving.
2. Place a wok or wide frying pan over high heat. Add the vegetable oil, swirling to coat the sides. Add the ginger and garlic and cook, stirring, until fragrant, about 10 seconds. Add the turkey and stir-fry, using the back of a spatula to break up the meat, until brown and crumbly, about 1 1/2 minutes. Add the vegetables, broth, soy sauce, and sesame oil, cook for 1 minute, and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens. Sprinkle with walnuts and cilantro just before serving.
Chef
