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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tender turkey, crunchy veggies and dried apricots make this easy stir-fry a standout. Try serving it over rice or thin spaghetti, too, suggests Robin Chamberlin, Los Costa, California. Ingredients:
1 tablespoon cornstarch |
1/2 cup apricot nectar |
3 tablespoons reduced-sodium soy sauce |
2 tablespoons white vinegar |
1/4 teaspoon crushed red pepper flakes |
1/2 cup dried apricot halves, cut in half lengthwise |
1 pound turkey breast tenderloin, cut into thin slices |
1 teaspoon canola oil |
1 teaspoon sesame oil or additional canola oil |
2-1/2 cups fresh snow peas |
1 medium onion, chopped |
1 medium sweet red or yellow pepper, cut into 1-inch pieces |
hot cooked couscous, optional |
Directions:
1. In a small bowl, combine the cornstarch, apricot nectar, soy sauce, vinegar and red pepper flakes until smooth. Add apricots; set aside.
2. In a large nonstick skillet or wok, stir-fry turkey in canola and sesame oil until no longer pink. Add the peas, onion and red pepper; stir-fry until crisp-tender. Remove meat and vegetables with a slotted spoon; keep warm.
3. Stir cornstarch mixture and gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return meat and vegetables to the pan; toss to coat. Heat through. Serve with couscous if desired. Yield: 4 servings.
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