Cranberry Turkey Stir-fry
You can never have too many beverage recipes, so give Cranberry Turkey Stir-fry a try. One portion of this dish contains around 91g of protein, 11g of fat, and a total of 791 calories. For $5.86 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 4. 16 people found this recipe to be scrumptious and satisfying. This recipe from Taste of Home requires cornstarch, cider vinegar, canolan oil, and turkey breast. From preparation to the plate, this recipe takes roughly 25 minutes. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is outstanding. Similar recipes are Turkey Stir-Fry, Turkey Stir-Fry, and Turkey Stir-Fry.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1/3 cup apple juice
1 cup canned bean sprouts
1 tablespoon canola oil
2 cups julienned carrots
1/4 cup cider vinegar
4 cups hot cooked rice
1 tablespoon cornstarch
2 garlic cloves, minced
1/4 cup reduced-sodium soy sauce
2 cups uncooked turkey breast strips
1/4 cup cold water
1 can (8 ounces) jellied cranberry sauce
2 cups julienned zucchini
Equipment:
frying pan
wok
Cooking instruction summary:
Directions In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add carrots; stir-fry for 2 minutes. Add turkey, zucchini and bean sprouts; stir-fry 3 minutes longer. Combine cranberry sauce, apple juice, soy sauce and vinegar; stir into skillet. Bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly and turkey juices run clear. Serve over rice. Yield: 4 servings. Originally published as Cranberry Turkey Stir-fry in Taste of HomeAugust/September 2001, p16 Nutritional Facts One serving (1 cup turkey mixture with 1 cup rice) equals 530 calories, 10 g fat (2 g saturated fat), 55 mg cholesterol, 696 mg sodium, 83 mg carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 2 fruit, 1 vegetable. Print Add to Recipe Box Email a Friend
Step by step:
1. In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds.
2. Add carrots; stir-fry for 2 minutes.
3. Add turkey, zucchini and bean sprouts; stir-fry 3 minutes longer.
4. Combine cranberry sauce, apple juice, soy sauce and vinegar; stir into skillet. Bring to a boil.
5. Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly and turkey juices run clear.
6. Serve over rice.
Nutrition Information:
covered percent of daily need
