© 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
1-2/3 c soy sauce
3/4 c oyster sauce
3/4 c dry sherry
5 Tablspoons cornstarch
1-2/3 c TURKEY STOCK
40 Each (6-1/4 lbs) TURKEY STEAKS, thawed and cut into 1/2-inch strips
3/4 c cornstarch
6 tbsp vegetable oil
6 tbsp dark roast sesame oil
1 c ginger root, very finely minced
6 tbsp garlic, sliced
10 c green onion, cut into 1-inch pieces, green tops included
5-1/2 lbs bok choy, 1/2-inch slice
3/4 c unsalted peanuts, chopped
Blend soy sauce, oyster sauce, sherry, 5 tablespoons of cornstarch, and stock in a small bowl and set aside.
Sprinkle turkey strips with 3/4 cup of cornstarch and toss to coat.
Heat oils together in saute pan or wok. Add turkey strips and stir-fry just until done. Remove from pan, set aside, cover, and keep warm.
Add ginger and garlic to pan and cook 30 seconds, stirring constantly. Add green onion and cook 30 seconds. Add bok choy and stir briefly. Immediately add cooked turkey and sauce ingredients and stir-fry together, cooking until sauce is thickened and ingredients are all coated.
Remove from heat and serve on hot plates immediately. Sprinkle peanuts on to garnish.
Total Calories 350
Calories from Fat 120
Total Fat 13 g
% Daily Total Fat 20
Saturated Fat 1 g
% Daily Saturated Fat 8
Cholesterol 95 g
% Daily Cholesterol 32
Sodium 1640 mg
% Daily Sodium 68
Total Carbohydrates 18 g
% Daily Total Carbohydrates 6
Dietary Fiber 4 g
% Daily Dietary Fiber 16
Sugars 4 g
Protein 38 g
% Daily Protein 120
% Daily Vitamin C 110
% Daily Calcium 15
% Daily Iron 20