Cranberry Turkey Stir-fry

Name: Cranberry Turkey Stir-fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
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

"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.

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.

Nutrition Facts

1 cup: 530 calories, 10g fat (2g saturated fat), 55mg cholesterol, 696mg sodium, 83g carbohydrate (0 sugars, 5g fiber), 26g 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

Reviews

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dbeauche

Mar 10, 2013

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.