Asian Turkey/ Vegetable Stir Fry

Culinary Setting
Boneless Breast


1-2/3 c soy sauce

3/4 c sake OR dry sherry

3-1/2 tbsp hoisin sauce

3-1/2 tbsp cornstarch

1 tsp hot red pepper flakes

1 tbsp sugar

3/4 c vegetable oil

3/4 c dark roasted sesame oil

20 Each (5 lbs total) TURKEY STEAKS, thawed and cut into 1/4-inch strips

5 c onion, cut into 3/4-inch chunks

3-1/2 tbsp ginger root, minced

3-1/2 tbsp garlic, fresh, minced

7 c zucchini, halved lengthwise and cut into 1/4-inch slices

7 c yellow squash, halved lengthwise and cut into 1/4-inch slices

8 c red pepper, seeded and cut into 3/4-inch chunks

5 c button mushrooms, sliced thin

2-1/2 lbs Chinese cabbage, cut into 1/2-inch slices


Blend soy sauce, sake (or sherry), hoisin sauce, cornstarch, pepper flakes, and sugar in a small bowl and set aside.

Heat both oils in large pan or wok. When very hot, add turkey strips and stir fry until just cooked. Remove from pan, set aside, and keep warm.

Add onion to pan and cook 30 seconds. Add ginger and garlic and cook, stirring constantly for 30 seconds. Add zucchini and yellow squash. Cook and stir for approximately 1 minute. Add red peppers and mushrooms and cook for another 30 seconds. Add Chinese cabbage and cooked turkey. Stir briefly and immediately add soy sauce mixture.

Toss and cook until all ingredients are coated and sauce is thickened. Serve on hot plates immediately.

Nutrition Facts

Total Calories 360

Calories from Fat 160

Total Fat 18 g

% Daily Total Fat 28

Saturated Fat 2 g

% Daily Saturated Fat 10

Cholesterol 75 g

% Daily Cholesterol 25

Sodium 1540 mg

% Daily Sodium 64

Total Carbohydrates 17 g

% Daily Total Carbohydrates 6

Dietary Fiber 4 g

% Daily Dietary Fiber 16

Sugars 7 g

Protein 30 g

% Daily Protein 100

% Daily Vitamin C 200

% Daily Calcium 10

% Daily Iron 15