Vegetable Turkey Stir Fry Recipe
Ingredients
1 tablespoon peanut or vegetable oil
1 cup diced onions
1/2 cup each diagonally sliced celery (1/4-inch-thick slices) and julienne-cut red bell pepper (2 x 1/4-inch strips)
1/2 cup cauliflower florets, blanched
8 ounces skinned and boned cooked turkey, cut into thin strips
3/4 cup water
1 teaspoon cornstarch
1 packet instant chicken broth and seasoning mix
1 teaspoon each hoisin sauce and teriyaki sauce
Directions
In 12-inch nonstick skillet or a wok heat oil over high heat; add vegetables and cook, stirring quickly and frequently, until celery and pepper are tender-crisp, 1 to 2 minutes.
Add turkey and stir to combine.
In measuring cup or small bowl combine water, cornstarch, and broth mix, stirring to dissolve cornstarch; pour mixture into skillet and, stirring constantly, bring to a boil.
Reduce heat and cook, stirring, until mixture thickens.
Stir in hoisin and teriyaki sauces; cook for 1 minute longer.
Add turkey and stir to combine.
In measuring cup or small bowl combine water, cornstarch, and broth mix, stirring to dissolve cornstarch; pour mixture into skillet and, stirring constantly, bring to a boil.
Reduce heat and cook, stirring, until mixture thickens.
Stir in hoisin and teriyaki sauces; cook for 1 minute longer.
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