| 38 | 39 | 40 | 41 | 42 |
| 1 | 20 | 39 | 59 | 78 |
|
TURKEY STIRFRY
4
Servings, about 1/2 cup each
2. Combine broth, soy sauce, and cornstarch in
small bowl. Set aside.
Chicken bouillon cube 1
Hot water
Soy sauce
Cornstarch
Vegetable oil
Garlic powder
Turkey, cubed
Carrots, thinly sliced
Zucchini, sliced
Onions, thinly sliced
Hot water
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.
1/2 cup
2 tablespoons
1 tablespoon
2 tablespoons
1/2 teaspoon
1 pound
1-3/4 cups
1 cup
1/2 cup
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.
1/4 cup
Note: Serve over steamed rice.
PREPARATIO N TIME: 15 MINUTES
CO O KING TIME: 10 MINUTES
PER SERVING:
Calories
Total fat
Saturated fat 2 grams
Cholesterol 44 milligrams
195
9 grams
1
. Combine chicken bouillon cube and hot water
to make broth; stir until dissolved.
Sodium
506 milligrams
40
Page
Quick Jump
|