© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 c boiling water
1 c bulgur (cracked wheat) or substitute cooked rice (omitting step 1)
1/3 c water
2 tbsp lemon juice
2 tbsp honey
2 tsp fresh ginger, peeled and grated
1 tbsp reduced-sodium soy sauce
1 Large clove garlic, minced
2 tbsp cornstarch
1 tbsp oil
2 c carrots, peeled and diagonally sliced
2 c broccoli flowerettes
2 c mushroom, sliced
1 Can (8 oz) water chestnuts, drained and sliced
1 lb TURKEY BREAST CUTLETS or SLICES, cut into strips
Pour boiling water over bulgur and let stand one hour; drain and set aside.
Combine 1/3 cup water, lemon juice, honey, ginger, soy sauce and garlic. Dissolve cornstarch in mixture; set aside.
Heat oil over high heat in wok or nonstick large skillet. Add carrots; stir-fry 3 minutes or until tender-crisp. Add broccoli, mushrooms and water chestnuts; stir-fry about two minutes more. Remove from pan.
Stir-fry turkey until lightly browned. Add sauce and cook, stirring constantly, until thickened and translucent. Return vegetables to the pan; heat through.
Serve over bulgur (or cooked rice).
Serving Size 338g
Total Calories 260
Calories from Fat 30
Total Fat 3 g
% Daily Total Fat 5
Saturated Fat 0 g
% Daily Saturated Fat 0
Cholesterol 30 g
% Daily Cholesterol 10
Sodium 220 mg
% Daily Sodium 9
Total Carbohydrates 37 g
% Daily Total Carbohydrates 12
Dietary Fiber 7 g
% Daily Dietary Fiber 29
Sugars 9 g
Protein 24 g
% Daily Protein 150
% Daily Vitamin C 45
% Daily Calcium 4
% Daily Iron 15