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Cranberry Turkey Stir-fry

Cranberry Turkey Stir-fry
"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.
4 ServingsPrep/Total Time: 25 min.

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.
© Taste of Home 2013

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Cranberry Turkey Stir-fry (continued)

Nutrition 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013