Sesame Turkey Stir Fry with Cabbage and Green Beans

This recipe caught my eye because it used turkey instead of chicken or beef – for some reason I am not sick of turkey yet!  Did you know that skinless turkey has less fat and twice the iron as the skinless chicken breast? 
I followed this recipe almost exactly as written and it turned out very good – I substituted broccoli for the green beans and sautéed them instead of boiling it in hot water.  To me boiling causes vegetables to lose their taste.  We ate it without rice, but if you need a guide to cooking whole grains, click here
 I would highly recommend this recipe….

Sesame Turkey Stir Fry with Cabbage and Green Beans

This stir fry is easy to make and the leftovers are great for lunch the next day with a splash of mustard salad dressing.  Use any combination of your favorite veggies and substitute lean beef or chicken for the turkey.  The combinations could be endless.
Serving Size  : 4    
 
   3      cups                 Green Beans, cut into 1″ pieces
   1      tablespoon    extra virgin olive oil
   1      cup                   yellow onion, chopped
   1                                 Red Bell Pepper, diced
  1/2  cup                   Carrot, sliced
   1      tablespoon    unrefined sesame oil
   2      tablespoons  garlic clove, chopped
   2      tablespoons  fresh ginger peeled and minced
  3/4  cup                  chicken broth
   2      tablespoons Shoyu or Tamari Soy Sauce
   1      pound              boneless turkey breast, cut into 1/2″ X 1″ strips
   2      cups                 Green Cabbage, sliced as thin as possible
   Garnish:
   2      tablespoons   green onion chopped
   1      tablespoon    fresh cilantro chopped
   1      tablespoon    toasted sesame seeds

1. Cook beans for in boiling water for 2 minutes or until bright green, but
still firm.  Plunge in cold water to stop the cooking and drain again and
set aside.

2. Heat oil in large saute pan over medium high heat.  Add onion, pepper and
carrot and cook stirring frequently for 5 minutes or until vegetables are
tender.  Transfer to a bowl and cover with towel to retain heat.

3. Add sesame oil to pan over medium high heat. Add garlic and ginger and
cook, stirring constantly for 30 seconds.  Add 1/4 cup of broth, soy sauce
and turkey to pan and cook, stirring constantly for 4 minutes or until
turkey is no longer pink.  Add remaining 1/2 cup of broth and bring to a
boil.  Add onions, cabbage and green beans, cover and simmer 3 minutes or
until vegetables are just cooked.  Divide on to plates and garnish with
onion, cilantro and sesame seeds.  Serve immediately.

Author Note: It is easier to slice turkey thinly if you place it in the
freezer for about 30 minutes first.  

Recipe found in: Positively Ageless

Looking for more fast and easy weeknight cookbooks?  Click here to see my collection.
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