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Cranberry Turkey Stir-fry Recipe

Cranberry Turkey Stir-fry Recipe photo by Taste of Home

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"Soy sauce and cranberry sauce team up to give this pretty turkey stir-fry a sweet and savory flavor," notes Gwendolyn Roux of Oceanside, California.

This recipe is:

Quick

Diabetic Friendly

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Cranberry Turkey Stir-fry Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

2 garlic cloves, minced
1 tablespoon canola oil
2 cups julienned carrots
2 cups uncooked turkey breast strips
2 cups julienned zucchini
1 cup canned bean sprouts
1 can (8 ounces) jellied cranberry sauce
1/3 cup apple juice
1/4 cup reduced-sodium soy sauce
1/4 cup cider vinegar
1 tablespoon cornstarch
1/4 cup cold water
4 cups hot cooked rice

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.

Nutritional Analysis: 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.

Originally published as Cranberry Turkey Stir-fry in Taste of Home August/September 2001, p16

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Cranberry Turkey Stir-fry

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(1-1) of 1 reviews

Reviewed on Mar. 10, 2013 by dbeauche

I found the vinegar taste in this recipe to be too strong and the cranberry too light. If I make it again, I would cut back the vinegar and probably add more cranberry sauce.