Ginger Turkey Stir-Fry Print Email

2 Cups boiling water
1 Cup bulgur (cracked wheat) or substitute cooked rice (omit step 1)
1/3 Cup water
2 Tablespoon lemon juice
2 Tablespoons honey
2 Teaspoons fresh ginger, peeled and grated
1 Tablespoon reduced-sodium soy sauce
1 Large clove garlic, minced
2 Tablespoons cornstarch
1 Tablespoon canola oil
2 Cups carrots, peeled and diagonally sliced
2 Cups broccoli florettes
2 Cups mushroom, sliced
1 Can (8 ounces) water chestnuts, drained and sliced
1 Pound Turkey breast cutlets, cut into strips

Pour boiling water over bulgur and let stand one hour; drain and set aside.

Combine 1/3 cup water, lemon juice, honey, ginger, soy sauce and garlic. Dissolve cornstarch in mixture; set aside.

Heat oil over high heat in wok or large skillet. Add carrots; stir-fry 3 minutes or until tender-crisp. Add broccoli, mushrooms and water chestnuts; stir-fry about two minutes more. Remove from pan.

Stir-fry turkey until lightly browned. Add sauce and cook, stirring constantly, until thickened and translucent. Return vegetables to the pan; heat through. Serve over bulgur or rice.