TURKEY GINGER STIR-FRY

Posted by Carole-Anne on January 4, 2008

What do you do with the left-over turkey? Healthy Recipes has a great idea!  Turkey will make a great stir-fry base, loaded with tryptophan and protein, skinless and all the excess fat removed. Since I have discovered ‘heaven with herbs’ in my cooking, creativity is at its best for me.  The vegetables in the stir-fry will give us all the vitamins and good taste as well.

INGREDIENTS:

1 lb. turkey pieces (bones and excess fat removed)
1 tbsp extra virgin olive oil
1/2 Spanish onion chopped
1/2 cup fresh mushroom sliced
1/2 cup fresh red pepper
1 cup broccoli flowerets
1 cup water chestnuts
1 tbsp honey
2 tbsp soy sauce (I prefer Kikkoman)
1 tbsp lemon juice
1 tbsp cornstarch

FOLLOW ME:

Heat olive oil in skillet(or your wok)at medium-high heat.
Add all vegetables to the skillet stirring regularly.
Let vegetables cook with the lid on until they are just cooked (still crackle when bite into them).
Do not overcook as vegetables lose valuable nutrients and Stir-Fry is not as tasty.
Mix all liquids together in a small bowl.  Add cornstarch stirring until smooth.
Remove lid from skillet and pour liquid mixture over vegetables.
Toss like a salad, then let thicken for about one minute.
Remove from skillet, onto a bed of your favorite rice.
Voila - we are done! 

Healthy Recipes gives this stir-fry a thumbs up!
Delightful recipe serves 6.