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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Fresh ginger, soy sauce and paprika lend a tangy flavor to this colorful blend of turkey, tomatoes, mushrooms, red peppers and sprouts. It's a yummy mainstay with Becky Baird's family in Salt Lake City, Utah. Ingredients:
1 tablespoon cornstarch |
1/2 teaspoon paprika |
1 cup chicken broth |
2 tablespoons soy sauce |
2 tablespoons canola oil, divided |
1 package (20 ounces) turkey breast tenderloins, cut into 1/2-inch strips |
1 large onion, halved and thinly sliced |
1 large sweet red pepper, julienned |
2 celery ribs, thinly sliced |
1 cup sliced fresh mushrooms |
1 teaspoon minced fresh gingerroot |
1 garlic clove, minced |
2 large tomatoes, sliced and seeded |
1 can (14 ounces) bean sprouts, rinsed and drained |
hot cooked rice, optional |
Directions:
1. In a small bowl, combine the cornstarch, paprika, broth and soy sauce until smooth; set aside. In a large skillet or wok, heat 1 tablespoon oil; stir-fry turkey until meat is no longer pink. Remove and keep warm.
2. In the same pan, stir-fry the onion, red pepper, celery and mushrooms in remaining oil for 8 minutes. Add ginger and garlic; stir-fry 2 minutes longer. Return turkey to the pan. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes and bean sprouts; heat through. Serve with rice if desired. Yield: 8 servings.
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