This Asian inspired stir fry made with Maple Leaf® Seasoned White Turkey Chunks is a perfect date night meal!
|2 tbsp||(30 mL) vegetable oil|
|1||small onion sliced|
|1 cup||(250 mL) sliced mushrooms|
|.5 cup||(125 mL) sliced celery|
|.5 cup||(125 mL) sliced red pepper|
|1 cup||(250 mL) snow peas|
|1||(5.5 oz/156 g) can Maple Leaf® Seasoned White Turkey Chunks, drained|
|1 cup||(250 mL) low sodium chicken stock|
|1 tbsp||(15 mL) cornstarch|
|1 tbsp||(15 mL) low sodium soy sauce|
|1 cup||(250 mL) bean sprouts|
HEAT oil over high heat in a wok or non-stick fry pan.
COOK onion, mushrooms, celery, red peppers and snow peas for 2 to 3 minutes. Add turkey chunks and stir to heat through.
COMBINE chicken stock, cornstarch and soy sauce in a small bowl. Add mixture to pan and cook for 1 minute or until sauce has thickened slightly. Add bean sprouts and cook for an additional minute.
SERVE on a bed of rice or noodles.
TIP:Add 1 clove of minced garlic and 1 tbsp (15 mL) fresh ginger when stir frying the vegetables.
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