Almond Turkey Stir Fry Food

TURKEY STIR-FRY

Steps:

• Whisk the sauce ingredients in a small bowl. Set aside.
• In a large, deep skillet, heat the avocado oil over medium-high heat for about 2 minutes. Add the frozen vegetables, garlic, and ginger. Cook, stirring often, until the veggies are defrosted and tender, about 5 minutes.
• Reduce the heat to medium. Give the sauce another stir, then add the turkey meat and the sauce to the skillet. Cook, stirring, until everything is well-coated and the sauce thickens, about 2 minutes.
• Transfer the turkey stir-fry to a serving platter. Drizzle with the sesame oil and scatter the scallions on top. Serve immediately.

ALMOND TURKEY STIR-FRY

Steps:

• In a small bowl, combine the first 7 ingredients up to and including the cubed turkey breast, until smooth and set aside.
• In a nonstick skillet, stir-fry the turkey mixture in 2 teaspoons hot oil until no longer pink, remove and keep warm.
• In the skillet, stir fry the celery, carrot, onion, mushrooms, and green onions in remaining oil until crisp-tender, about 5-6 minutes.
• Add garlic, cook 1 minute longer.
• Add water chestnuts and reserved turkey, heat through.
• Stir broth mixture and stir into the pan, and bring to a boil, cook and stir 1-2 minutes or until thickened.
• Sprinkle with almonds, and serve with hot cooked rice.

ORIENTAL TURKEY STIR FRY

Steps:

• Cut the baby corn and mange tout in half diagonally. Peel and grate the ginger. Heat the oil in a wok or large, heavy-based frying pan and add the ginger and turkey strips.
• Stir-fry over a fairly high heat for 5-6 minutes, until the turkey is lightly browned.
• Add the baby corn, then stir-fry for 1-2 minutes. Add the sugar snap peas and stir-fry for 1 minute. Add the mange tout and stir-fry for a further 1 minute.
• Mix together the soy sauce, lime juice, coconut milk and peanut butter, then add to the pan and cook, stirring, for 1-2 minutes.
• Adjust the seasoning to taste, scatter with chopped coriander and serve hot, with rice or noodles.

SWEET AND SPICY GROUND TURKEY STIR-FRY

Steps:

• Brown ground turkey in a little oil over medium-high heat. Drain any excess grease leaving just enough to accomplish the stir-frying process.
• Add garlic, onion, coriander, and a tbs of the soy sauce. Stir well.
• Begin adding the vegetables starting with long-cooking veggies like carrots and broccoli (especially if broccoli is still frozen), and working towards the quick-cooking greens but not adding those just yet.
• Just before adding the greens -- right after adding the beans or snap peas -- add the remaining soy sauce, the sugar, the sherry, and the red pepper flakes. Stir well so that sugar dissolves and pepper flakes are well distributed.
• Add the greens and complete the cooking.
• Make the optional sauce if desired by whisking the cornstarch into the chicken stock. Pour into pan just before the greens are done and cook, stirring constantly, until the sauce has simmered for about one minute.
• Serve over rice, ramen noodle, or other preferred, Asian starch.

LORRAINE'S TURKEY ALMOND STIR FRY

Steps:

• Cut Turkey into 1-inch cubes. Salt and Pepper lightly to taste. Spray cooking spray in large skillet or Wok. Add oil. Heat oil until hot over med-high heat. Add turkey.
• Stir-Fry about 2 minute Add onion & celery, stir fry 1 minute Add
• mushrooms, stir fry 1 minute Add pea pods, stir fry 1 minute longer.
• Mix broth, cornstarch, soy sauce & ginger. Stir into turkey mixture.
• Heat to boiling, Stirring constantly. Boil and stir for 1 minute Top with almonds.
• Note:.
• Can be served with with rice.

MANDARIN TURKEY STIR-FRY

Steps:

• Combine in medium bowl, Maggi, garlic, pepper, and 1 1/2 teaspoons ginger paste. Preheat large saute pan on medium-high 2-3 minutes. Cut turkey into 1" pieces; add to ginger mixture, turn to coat (wash hands).
• Place 1 T. of the oil in pan; swirl to coat. Add turkey (wash hands); cook 3-4 minutes or until internal temperature reaches 165*F. Use a meat thermometer to accurately ensure doneness.
• Meanwhile, drain oranges, reserving 2 T. juice; set oranges aside. Place juice and stir-fry vegetables and cook 2-3 minutes or until desired tenderness. Pat water chestnuts dry; stir in during last minute of cook time.
• Combine ponzu sauce and cornstarch in small bowl. Pour over vegetables; cook 1-2 minutes, stirring often, or until sauce boils and thickens.
• Return turkey to pan, add mandarin oranges; toss gently and serve.