Turkey with vegetables stir-fry
Ingredients:
| 1 lb | Fresh turkey breast, boneless and skinless |
| 5 Tbsp. | Soy sauce, divided |
| 3 Tbsp. | Cornstarch, divided |
| ½ tsp. | Sugar |
| 1 | Clove garlic, finely chopped |
| 1 ½ c. | Chicken broth |
| ¼ to ½ tsp. | Dried crushed red pepper |
| 3 Tbsp. | Vegetable oil, divided |
| 2 | Carrots, cut into 2 in (5 cm) long matchsticks |
| 2 | Small onions, sliced |
| 3 | Medium zucchini, cut in half lengthwise, then sliced diagonally into ½ in (12 mm) thick pieces |
| 1 | Small red pepper, sliced |
Instructions:
- Cut the turkey into thin strips.
- Mix 1 Tbsp. soy sauce, 1 Tbsp. cornstarch, sugar and garlic.
- Add turkey and set aside.
- Mix 4 Tbsp. soy sauce, 2 Tbsp. cornstarch and dried pepper, then add the broth.
- Heat 2 Tbsp. oil in a wok or large nonstick skillet over high heat.
- Add turkey and cook for 3 minutes. Remove from heat.
- Add 1 Tbsp. oil to the wok.
- Add carrots and onions and sauté for 3 minutes.
- Add zucchini and bell pepper and sauté for 3 minutes.
- Stir in the turkey-broth mix and cook, stirring until the sauce boils and thickens.
- Serve with rice.
Yield: 4 servings.
