Turkey And Vegetable Stir-Fry

Recipe Ingredients

1/4 lb	113g / 4oz	Ground turkey
		Marinade
1 tablespoon	15ml	Dry sherry or Chinese rice wine
1 teaspoon	5ml	Soy sauce
1 teaspoon	5ml	Cornstarch
		Cooking
1 tablespoon	15ml	Vegetable oil
1 teaspoon	5ml	Minced ginger
1/2 teaspoon	2.5ml	Minced garlic
1/4 cup	27g / 1oz	Frozen peas and carrots - thawed
1/4 cup	36g / 1.3oz	Coarsely-chopped water chestnuts
1		Green onion, including top - thinly sliced
1/4 cup	59ml	Chicken broth
1 teaspoon	5ml	Soy sauce
1/2 teaspoon	2.5ml	Sesame oil
1/2 teaspoon	2.5ml	Cornstarch - dissolved in
1 teaspoon	5ml	Water
1/4 cup	36g / 1.3oz	Chopped toasted walnuts
1 teaspoon	5ml	Chopped cilantro (Chinese parsley)

Recipe Instructions

Combine the marinade ingredients in a small bowl. Add the turkey, stirring to break it up and coat it with marinade. Cover and refrigerate for 30 minutes.

Place a wok or wide frying pan over high heat. Add the vegetable oil, swirling to coat the sides. Add the ginger and garlic and cook, stirring, until fragrant, about 10 seconds. Add the turkey and stir-fry, using the back of a spatula to break up the meat, until brown and crumbly, about 1 1/2 minutes. Add the vegetables, broth, soy sauce, and sesame oil, cook for 1 minute, and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens. Sprinkle with walnuts and cilantro just before serving.

This recipe yields 1 serving.

Tips: You can substitute lean ground beef for the turkey.

To toast the nuts, spread them in a shallow baking pan; bake uncovered in a preheated 350 degree oven, stirring occasionally, until toasty brown, 10 to 12 minutes.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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