Turkey Vegetable Stir Fry
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/2 c. low-salt turkey broth
1/4 c. Filippo Berio olive oil
1/4 c. dry sherry
2 tbsp.s soy sauce
3 scallions, chopped
1 clove garlic, minced
1/2 tsp. minced fresh ginger (or ¼ tsp. dried)
1 lb. Shady Brook Farms turkey cutlets cut into ½ inch strips
1 med. green bell pepper, seeded
thinly sliced
1 (8 oz.) can water chestnuts
1/2 c. sliced fresh mushrooms
1/2 c. dry-roasted unsalted peanuts

Preparation

1 Combine turkey broth, sherry, soy sauce and ginger in a small bowl. Stir-fry scallions in olive oil in a large skillet or wok 3 minutes until softened. Add garlic and turkey and stir-fry until turkey turns white. 2 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.