Ginger Turkey Stir-Fry
INGRÉDIENTS
- 1/2 lb turkey breast, boneless and skinless, cut into bite size pieces 250 g
- 1 Tbsp dry white wine 15 mL
- 1 tsp sodium reduced soy sauce 5 mL
- 1/2 cup water 125 mL
- 1 tsp sodium reduced soy sauce 5 mL
- 2 tsp cornstarch 10 mL
- 2 tsp canola oil 10 mL
- 1 clove garlic, minced
- 2 tsp fresh ginger, minced 10 mL
- 1 small onion, cut into thin wedges
- 1/2 red pepper, large dice 1/2
- 2 cups baby bok choy 500 mL
- 3 stalks gai lan (Chinese broccoli), coarsely chopped
- 1 green onion, sliced
PRÉPARATION
- 1. In a medium bowl, combine turkey, wine, and first amount of soy sauce; set aside.
- 2. In a small bowl, combine water, remaining 1 tsp (5 mL) of soy sauce and cornstarch; set aside.
- 3. In a wok or large skillet, stir-fry turkey until no pink remains. Remove turkey from wok. Add canola oil to wok and stir-fry garlic, ginger, onion, red pepper, bok choy and gai lan until tender. Add green onion, and stir-fry for 1 minute. Stir in turkey and cornstarch mixture. Stir until thickened. Serve with steamed wild rice or rice noodles
RENDEMENT
4 servings
PORTION
1 cup (250 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 130 |
| Lipides | 3 g |
| Gras saturés | 0 g |
| Cholestérol | 35 mg |
| Glucides | 8 g |
| Fibres | 2 g |
| Protéines | 16 g |
| Sodium | 170 mg |
