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Turkey Stir-Fry

Fresh ginger, soy sauce and paprika lend a tangy flavor to this colorful blend of turkey, tomatoes, mushrooms, red peppers and sprouts. It's a yummy mainstay with Becky Baird's family in Salt Lake City, Utah.

8 ServingsPrep: 30 min. Cook: 20 min.

Ingredients

1 tablespoon cornstarch
1/2 teaspoon paprika
1 cup chicken broth
2 tablespoons soy sauce
2 tablespoons canola oil, divided
1 package (20 ounces) turkey breast tenderloins, cut into 1/2-inch strips
1 large onion, halved and thinly sliced
1 large sweet red pepper, julienned
2 celery ribs, thinly sliced
1 cup sliced fresh mushrooms
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
2 large tomatoes, sliced and seeded
1 can (14 ounces) bean sprouts, rinsed and drained
Hot cooked rice, optional

Directions

In a small bowl, combine the cornstarch, paprika, broth and soy sauce
until smooth; set aside. In a large skillet or wok, heat 1
tablespoon oil; stir-fry turkey until meat is no longer pink. Remove
and keep warm.
In the same pan, stir-fry the onion, red pepper, celery and mushrooms
in remaining oil for 8 minutes. Add ginger and garlic; stir-fry 2
minutes longer. Return turkey to the pan. Stir cornstarch mixture

2 of 2

Turkey Stir-Fry (continued)

Directions (continued)

and add to the pan. Bring to a boil; cook and stir for 2 minutes or
until thickened. Add tomatoes and bean sprouts; heat through. Serve
with rice if desired. Yield: 8 servings.

Nutrition Facts: 1 serving (1 cup) equals 147 calories, 5 g fat (1 g saturated fat), 35 mg cholesterol, 411 mg sodium, 8 g carbohydrate, 2 g fiber, 19 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer