Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Chinese Quick Turkey Stir-fry

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

Leftover turkey makes this Asian-style stir-fry that is full of flavor and quick, easy to make.

 

Yield

6 servings

Prep

10 min

Cook

8 min

Ready

20 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 teaspoons cornstarch
Camera
2 tablespoons soy sauce, tamari
Camera
2 tablespoons rice vinegar
Camera
2 cloves garlic
minced, or to taste
Camera
1 teaspoon brown sugar
Camera
3 tablespoons vegetable oil
Camera
50 grams pine nuts
or coarsely chopped peanuts
Camera
1 large onions
thinly sliced
Camera
1 inch ginger
freshly cut into very thin strips
* Camera
1 bunch asparagus
ends trimmed, cut on the diagonal
* Camera
6 scallions, spring or green onions
cut into strips on the diagonal
Camera
1 bunch baby carrots
small bunch, peeled, halved lengthways
* Camera
500 grams turkey
cooked from leftover, white and dark meat and cut into strips
Camera
rice
cooked, to serve
* Camera

Ingredients

Amount Measure Ingredient Features
1E+1 ml cornstarch
Camera
3E+1 ml soy sauce, tamari
Camera
3E+1 ml rice vinegar
Camera
2 cloves garlic
minced, or to taste
Camera
5 ml brown sugar
Camera
45 ml vegetable oil
Camera
5E+1 grams pine nuts
or coarsely chopped peanuts
Camera
1 large onions
thinly sliced
Camera
1 inch ginger
freshly cut into very thin strips
* Camera
1 bunch asparagus
ends trimmed, cut on the diagonal
* Camera
6 each scallions, spring or green onions
cut into strips on the diagonal
Camera
1 bunch baby carrots
small bunch, peeled, halved lengthways
* Camera
5E+2 grams turkey
cooked from leftover, white and dark meat and cut into strips
Camera
1 x rice
cooked, to serve
* Camera

Directions

Add the cornstarch and 2 tablespoons of water in a bowl and mix until smooth. Add the soy sauce, vinegar, garlic and sugar and stir well, set aside.

Heat one tablespoon of oil in a wok or nonstick skillet over medium-high heat. Add the pine nuts and stir constantly for one minute until golden. Set aside on paper towel to drain.

Add onion and ginger to the wok or skillet and cook for about 2 minutes. Stir in asparagus, spring onion and carrot and cook, stirring, for another 2 or 3 minutes. Stir in the turkey and cook for 1 to 2 minutes.

Stir in reserved sauce and bring to the boil. Cook until thickened and combined. Sprinkle toasted pine nuts or peanuts. Serve with cooked rice.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 44955% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 537mg 22%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 78g
Vitamin A 5% Vitamin C 14%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe