Turkey Vegetable Stir-Fry
By LadiCakes on Nov 17, 2007 in Meat and Fish Dishes, Vegetable Recipes
Preparation time: 40 minutes. Serves: 4.
1 lb. boneless, skinless fresh turkey breast
5 tbsps. soy sauce, divided
3 tbsps. cornstarch, divided
1/2 tsp. sugar
1 clove garlic, minced
2 OXO chicken buillon cubes or packets
1 1/2 cups boiling water
1/4 – 1/2 tsp. dried crushed red pepper
3 tbsps. Vegetable oil, divided
2 carrots, cut into 2” matchstick pcs.
2 small onions, sliced
3 medium zucchini, halved length-wise, cut diagonally into 1/2” slices
1 small sweet red pepper, sliced
Cut turkey into thin, narrow strips. Combine 1 tbsp. of the soy sauce and 1 tbsp. of the cornstarch, sugar and garlic, stir in turkey and set aside. Dissolve buillon cubes in boiling water. Blend the remaining 4 tbsps. Soy sauce, the remaining 2 tbsp. cornstarch and chili pepper; stir in chicken bouillon, set aside. Heat 2 tbsp. of the oil in hot non-stick wok or large non-stick frypan over high heat. Add turkey and stir-fry 3 mins; remove. Heat remaining 1 tbsp. oil in same pan. Add carrots and onions, stir-fry 3 mins. Add zucchini and red pepper stir-fry 3 mins. Stir in chicken bouillon mixture and turkey; cook and stir until sauce boils and thickens. Serve with seasoned rice.
Seasoned Rice: Place 1 ½ cups water in medium saucepan. Cover and bring to boil. Dissolve 1 OXO Chicken bouillon Cube in boiling water. Stir in ¾ cup converted long grain rice. Cover, reduce heat and boil gently 20 mins. or until water is absorbed.
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