Broccoli And Turkey Stir Fry Recipes

TURKEY STIR-FRY

Steps:

• Whisk the sauce ingredients in a small bowl. Set aside.
• In a large, deep skillet, heat the avocado oil over medium-high heat for about 2 minutes. Add the frozen vegetables, garlic, and ginger. Cook, stirring often, until the veggies are defrosted and tender, about 5 minutes.
• Reduce the heat to medium. Give the sauce another stir, then add the turkey meat and the sauce to the skillet. Cook, stirring, until everything is well-coated and the sauce thickens, about 2 minutes.
• Transfer the turkey stir-fry to a serving platter. Drizzle with the sesame oil and scatter the scallions on top. Serve immediately.

STIR FRY TURKEY (DAD'S VERSION)

Steps:

• Whisk soy sauce, sugar, and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.
• Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes.
• Reduce heat to medium. Stir turkey and sauce into vegetables; cook and stir until heated through and the sauce has thickened, 1 minute. Stir mushrooms into turkey and vegetables until combined.

BROCCOLI AND RICE STIR FRY

Steps:

• In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
• Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

BROCCOLI AND TURKEY STIR-FRY

Steps:

• In a large nonstick skillet or wok, stir-fry turkey in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry the red pepper, broccoli, onion, garlic and ginger in remaining oil for 3-4 minutes or until broccoli is crisp-tender., In a small bowl, combine cornstarch, broth and soy sauce until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add turkey, water chestnuts and seasoning blend; heat through. Serve over rice.

TURKEY AND BROCCOLI STIR-FRY

Steps:

• In a medium bowl, whisk together 2 tablespoons soy sauce and the sherry for the marinade.
• Cut the turkey across the short side into slivers about 1/4 inch wide and 2 inches long. Stir into the soy sauce marinade. Season with the pepper. Set aside.
• In a small bowl, whisk together the lemon juice, 1/4 cup water, sugar, and remaining 1 tablespoon soy sauce. Whisk in the cornstarch. Set aside.
• In a separate small bowl, stir together the green onions, jalapeño, garlic, and gingerroot.
• Heat a 12-inch skillet (cast-iron preferred), a wok, or a Dutch oven over high heat for a full minute. Add 1 1/2 teaspoons oil, swirling to coat the bottom. Stir in half the turkey. Cook for 2 minutes, or until it starts becoming opaque, stirring constantly. Transfer to a serving bowl. Repeat with the remaining 1 1/2 teaspoons oil and turkey, plus any remaining marinade.
• Stir the green onion mixture, broccoli, and remaining 1/4 cup water into the skillet. Cook, covered, for 3 minutes.
• Stir the lemon juice mixture to disperse the cornstarch. Stir this mixture and the turkey into the skillet. Cook for 2 minutes, stirring constantly. Stir in more water to thin the sauce if necessary.
• Vegetarian Stir-Fry
• Omit 2 tablespoons soy sauce, the sherry, turkey, and pepper. Beat 1/2 cup egg substitute with 1/4 teaspoon salt. Chop 4 medium green onions. In a 12-inch skillet (cast-iron preferred), a wok, or a Dutch oven, heat 1 tablespoon canola or corn oil over high heat, swirling to coat the bottom. Cook the green onions for a few seconds, stirring constantly. Add the egg substitute mixture. Cook until softly set (no stirring needed). Transfer to a plate. Continue as directed above, replacing the turkey with the egg substitute mixture.
• Cook's Tip on Stir-Frying
• Old-fashioned cast-iron skillets are excellent for stir-frying. Black metal absorbs heat well, and the iron will hold onto the heat after you add the meat and vegetables.
• nutrition information
• (Per Serving)
• Calories: 197
• Total Fat: 5.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 2.5g
• Cholesterol: 51mg
• Sodium: 377mg
• Carbohydrates: 14g
• Fiber: 3g
• Sugars: 5g
• Protein: 23g
• Dietary Exchanges
• 1 Vegetable
• 1/2 Carbohydrate
• 2 1/2 Lean Meat
• Vegetarian Stir-Fry
• (Per Serving)
• Calories: 148
• Total Fat: 7.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 2.0g
• Monounsaturated: 4.5g
• Cholesterol: 0mg
• Sodium: 341mg
• Carbohydrates: 16g
• Fiber: 4g
• Sugars: 7g
• Protein: 6g
• Dietary Exchanges
• 1 Vegetable
• 1/2 Carbohydrate
• 1/2 Lean Meat
• 1 Fat