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Stir-Fry Gingered Turkey




Source of Recipe


Chef Craig Scheuerman, CCC, of the Stratford University, Falls Church, VA.


List of Ingredients




1/2 Cup water
3 Tablespoons freshly squeezed lemon juice
3 Tablespoons honey
1 Ounce hoisin sauce
2 Teaspoons fresh ginger root grated
1 Ounce reduced-sodium soy sauce
1-1/2 Cloves garlic minced
2 Tablespoons cornstarch
1-1/3 Tablespoons sesame oil
2-1/2 Cups carrots sliced diagonally
2-1/2 Cups broccoli florets
2-1/2 Cups mushrooms cleaned and sliced
8 Ounces water chestnuts canned, drained
1-1/3 Pounds TURKEY BREAST sliced in thin strips
To Taste salt





Recipe



Combine water, lemon juice, honey, ginger, hoisin sauce, soy sauce, and garlic. Dissolve cornstarch in mixture; set aside.
Heat oil over high heat in wok or large skillet. Add carrots and stir-fry 3 minutes or until tender crisp. Add broccoli, mushrooms, and water chestnuts; stir-fry about 2 additional minutes; remove from pan.
Stir-fry turkey until lightly browned. Add sauce and cook, stirring constantly until thickened and translucent.
Add vegetables; heat throughout.
Serve alone or over cooked rice.

Serves 8