Christi Paulton of Phelps, Wisconsin loves Chinese dishes but hates chopping all those veggies. Using presliced mushrooms and ready-made sauce, she came up with this tasty solution that‘s quick, easy and versatile enough to make the most of whatever she has on hand. TIP: “I sometimes add peanuts or cashews for extra crunch and flavor,“ Christi shares.
- 8 ounces uncooked linguine
- 2 pounds turkey breast tenderloins, cut into 1/4-inch strips
- 2 tablespoons canola oil, divided
- 1-2/3 cups julienned sweet red, yellow and/or green peppers
- 1/3 cup chopped onion
- 1/2 pound sliced fresh mushrooms
- 2/3 cup stir-fry sauce
- Cook linguine according to package directions. Meanwhile, in a large skillet or wok, stir-fry turkey in batches in 1 tablespoon hot oil for 5-6 minutes or until no longer pink. Remove and keep warm.
- In the same pan, stir-fry peppers and onion in remaining oil for 4-5 minutes or until crisp-tender. Add mushrooms; stir-fry for 3-4 minutes or until vegetables are tender. Add turkey and stir-fry sauce; cook and stir for 2-3 minutes or until heated through. Drain linguine; add to turkey mixture and toss to coat. Yield: 8 servings.
Originally published as Turkey Lo Mein in Simple & Delicious March/April 2006, p25
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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