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Course

Preparation

Diets

DIY

Source: CanolaInfo Test Kitchen | Category: Sauté/Stir-Frying, Heart-Smart

Ginger Turkey Stir-Fry

A treat for fowl lovers who want to enjoy turkey at times other than Easter, Thanksgiving and Christmas.

Ginger Turkey Stir-Fry recipe made with canola oil

Ingredients

  • 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 
1/ turkey breast, boneless and skinless, cut into bite size pieces1 Tbsp dry white wine1 tsp sodium reduced soy sauce1/2 cup water1 tsp sodium reduced soy sauce2 tsp cornstarch2 tsp canola oil1 clove garlic, minced 2 tsp fresh ginger, minced1 small onion, cut into thin wedges 1/2 red pepper, large dice 1/22 cups baby bok choy3 stalks gai lan (Chinese broccoli), coarsely chopped reen onion, sliced 

Instructions

  • 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

Yield

4 servings

serving size

1 cup (250 mL)

nutritional analysis

Per Serving

Calories130
Total Fat3 g
Saturated Fat0 g
Cholesterol35 mg
Carbohydrates8 g
Fiber2 g
Protein16 g
Sodium170 mg

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Mangoes have not always been a major cooking ingredient in Chinese cooking but with the introduction of modern fusion cuisine, it has become a popular staple. Traditionally candied walnuts would have been the garnish for this type of dish but here macadamia nuts provide a nice balance. Use a slightly under-riped mango as it will hold up its texture better when stir-frying.

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This classic Cantonese stir-fry traditionally uses cashews that are deep fried. A healthier approach is to oven roast the nuts which brings out more flavor of the cashews. Young ginger is available mostly in the spring and summer and is more tender and milder in flavor than the regular ginger that is found year round. Young ginger is pale yellow and does not require peeling and has pink-tipped shoots. If you find young ginger, reduce the amount by half.

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Canola oil is a great choice for stir-frying because of its high smoke point and mild flavor.

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