Total Steps
2
Ingredients
13
Tools Needed
3
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http://motherrimmy.com/wordpress/?p=3984Ingredients
- 1/2 cup dry-roasted unsalted peanuts
- 1/2 cup sliced fresh mushrooms
- 1 can (8 oz.) water chestnuts, thinly sliced
- 1 medium green bell pepper, seeded
- 1 pound Shady Brook Farms turkey cutlets, cut into ½ inch strips
- 1/2 teaspoon minced fresh ginger
- 1/4 teaspoon dried ginger(optional)
- 1 clove garlic, minced
- 3 null scallions, chopped
- 2 tablespoons soy sauce
- 1/4 cup dry sherry
- 1/4 cup Filippo Berio olive oil
- 1/2 cup low-salt turkey broth
Instructions
1
Step 1
3 minutes
Combine turkey broth, sherry, soy sauce and ginger in a small bowl. Stir-fry scallions in olive oil in a large skillet or wok for 3 minutes until softened. Add garlic and turkey and stir-fry until turkey turns white.
2
Step 2
5 minutes
Add green pepper, water chestnuts, mushrooms, and peanuts. Stir-fry for another minute. Pour in turkey broth mixture and cover. Steam for 5 minutes or until vegetables are crisp-tender.
Tools & Equipment
small bowl
large skillet
wok