Turkey Stir Fry Recipe
Ingredients
1 pound turkey breast cutlets
1/4 cup dry sherry
2 tablespoons reduced-sodium soy sauce
2 tablespoons water
1 teaspoon firmly packed brown sugar
Vegetable cooking spray
1 tablespoon vegetable oil
1 clove garlic, minced
1 cup broccoli flowerets
1 medium onion, thinly sliced
2 medium carrots, scraped and cut diagonally into 1/2 inch slices
1 cup sliced fresh mushrooms
1 medium-size sweet red pepper, seeded and cut into 1/4 -inch strips
2 teaspoons cornstarch
2 cups hot cooked brown rice, (cooked without salt or fat)
Directions
Cut turkey across the grain into 3- x 1/2-inch strips; place in a shallow container, and set aside.
Combine sherry, soy sauce, water, and brown sugar; mix well.
Pour over turkey, tossing to coat.
Cover and refrigerate 30 minutes.
Coat a wok with cooking spray.
Pour oil around top of wok; heat at medium-high (325°) for 2 minutes.
Add garlic; stir-fry 1 minute.
Drain turkey, reserving marinade.
Add turkey strips to wok; stir-fry 2 minutes.
Add broccoli, onion, and carrots; srir-fry 2 minutes.
Add mushrooms and red pepper; srir-fry 2 minures.
Add cornsrarch to reserved marinade, stirring well.
Pour over turkey mixture.
Cook, stirring constantly, 2 minutes or until slightly rhickened.
Serve hot over brown rice.
Combine sherry, soy sauce, water, and brown sugar; mix well.
Pour over turkey, tossing to coat.
Cover and refrigerate 30 minutes.
Coat a wok with cooking spray.
Pour oil around top of wok; heat at medium-high (325°) for 2 minutes.
Add garlic; stir-fry 1 minute.
Drain turkey, reserving marinade.
Add turkey strips to wok; stir-fry 2 minutes.
Add broccoli, onion, and carrots; srir-fry 2 minutes.
Add mushrooms and red pepper; srir-fry 2 minures.
Add cornsrarch to reserved marinade, stirring well.
Pour over turkey mixture.
Cook, stirring constantly, 2 minutes or until slightly rhickened.
Serve hot over brown rice.
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