TURKEY STIRFRY RECIPE

 

TURKEY STIRFRY

4 Servings, about 1/2 cup each

Chicken bouillon cube 1

Hot water 1/2 cup

Soy sauce 2 tablespoons

Cornstarch 1 tablespoon

Vegetable oil 2 tablespoons

Garlic powder 1/2 teaspoon

Turkey, cubed 1 pound

Carrots, thinly sliced 1-3/4 cups

Zucchini, sliced 1 cup

Onions, thinly sliced 1/2 cup

Hot water 1/4 cup

PREPARATION TIME: 15 MINUTES

COOKING TIME: 10 MINUTES

1. Combine chicken bouillon cube and hot water

to make broth; stir until dissolved.

2. Combine broth, soy sauce, and cornstarch in

small bowl. Set aside.

3. Heat oil in skillet over high heat. Add garlic and

turkey. Cook, stirring, until turkey is thoroughly

cooked and no longer pink in color.

4. Add carrots, zucchini, onion, and water to

cooked turkey. Cover and cook, stirring

occasionally, until vegetables are tender-crisp,

about 5 minutes. Uncover, bring turkey mixture

to boil. Cook until almost all liquid has

evaporated.

5. Stir in cornstarch mixture. Bring to boil, stirring

constantly until thickened.

Note: Serve over steamed rice.

PER SERVING:

Calories 195

Total fat 9 grams

Saturated fat 2 grams

Cholesterol 44 milligrams

Sodium 506 milligrams