- Ingredients
- 1 lb (500 g) boneless Canadian Turkey Breast
- 1 tbsp (15 mL) Vegetable Oil
- 3 cups (750 mL) thinly sliced Vegetables (Carrots, Celery, Broccoli, Snowpeas, Red or Green Bell Pepper)
- 1 small Onion (thinly sliced)
- 2 cloves Garlic, minced
- 1 tbsp (15 mL) fresh Ginger, grated (or 1 tsp/5 mL dried ground Ginger)
- 3 tbsp (45 mL) Soy Sauce
- 1 tsp (5 mL) Sesame Oil
- ½ cup (125 mL) Stock (Turkey Broth)
- 1 tbsp (15 mL) Cornstarch
- Directions
- Cut turkey into narrow strips or bite-size pieces. In wok or large frypan, stir-fry turkey in 1 tbsp (15 mL) vegetable oil until no longer pink. Remove from pan. Add vegetables, onion, garlic and ginger and stir-fry until vegetables are tender-crisp (3-4 minutes). In small bowl, combine soy sauce, sesame oil, stock and cornstarch. Stir into vegetables. Add turkey and stir. Cook until heated through and sauce thickens. Serve it on rice or noodles.
- Tip
- Use a combination of both white and dark meat to make this stir-fry even more attractive.
