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| Turkey Stir Fry Supper
2 1/4 pounds of turkey breast, boneless skinless
2 tablespoons of vegetable oil
3/4 cup of uncooked long grain rice
2 cans of chicken broth (14 1/2 oz. each) divided
5 tablespoons of soy sauce
2 cloves garlic, minced
1/2 teaspoon of ground ginger
1/4 teaspoon of pepper
one 10 ounce package of frozen broccoli spears, thawed
1 pound of carrots, thinly sliced
3 bunches green onions, sliced
3 tablespoons of cornstarch
1 can of bean sprouts (14 oz.) drained |
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Cut turkey into 2 inch strips. In a Dutch oven or wok, stir fry turkey in batches in oil for 5 to 7 minutes or until juices run clear. Set turkey aside. Add rice, 3 1/2 cups broth, soy sauce, garlic, ginger and pepper to pan; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cut broccoli into 3 inch pieces. Add broccoli, carrots and onions to rice mixture; simmer for 3 to 5 minutes. Combine cornstarch and remaining broth; add to pan. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and bean sprouts; heat through. |
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