Gingerroot Turkey Stir Fry Recipes

TURKEY STIR-FRY

Steps:

• In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5-6 minutes. Remove turkey and keep warm. Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender, about 5 minutes. , In a small bowl, combine the chicken broth, cornstarch, soy sauce and ginger. Add to skillet; cook and stir until thickened and bubbly. , Return turkey to skillet with pea pods; cook and stir until heated through. Serve with rice if desired. Top with cashews.

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

SPICY TURKEY STIR-FRY WITH CRISP GARLIC AND GINGER

Steps:

• In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
• Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red-pepper flakes and cook for 1 minute.
• Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don't stir the meat too much, so it can turn deep brown.
• Remove pan from heat and stir in lime juice, fish sauce and soy sauce. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.
• Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.

CURRY TURKEY STIR-FRY

Steps:

• Mix first 7 ingredients and, if desired, pepper flakes. In a large skillet, heat 1 tablespoon canola oil over medium-high heat; stir-fry red pepper until crisp-tender, about 2 minutes. Add green onions; stir-fry until tender, 1-2 minutes., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in turkey; heat through. Serve with rice.