- SMOOTHIES
- BEEF
- PORK
- POULTRY
- Apple Turkey Picadillo and Avocado-Corn Salsa
- Cabbage Salad with Turkey
- Chicken and Vegetable Stir-Fry
- Chopped Greek Salad with Garlic-Tomato Toasts
- Crispy Baked Drumsticks with Honey-Mustard Sauce and Vinegary Coleslaw
- Endive and Fruit Salad with Chicken Breast
- Quick Chicken Cordon Bleu with Trio of Pea and Buttermilk-Herb Mashed Potatoes
- Stuffed Eggplants with Chicken and Pine Nuts
- Turkey in Cream and Mushroom Sauce with Hash Browns
- Turkey Strips Chinese Style
- FISH
- VEGETARIAN
Turkey Strips Chinese Style
Ingredients (for 2 people):
turkey breast • soy sauce • sherry or white wine (alternatively 1/2 Tbsp white wine vinegar) • carrots • red bell peppers • pineapple slices and juice • bean sprouts • canola oil • salt • pepper • sambal oelek (chili sauce) • brown rice
1 portion contains 430 cal
Preparation
Cut turkey breast in thin strips and pour soy sauce and sherry over it. Marinate for about 1 hour while turning it once or twice. Cut carrots in fine strips, bell peppers and pineapples in bitesize pieces. Wash bean sprouts with cold water. Heat oil in pan or wok and sear the turkey. Take out the meat and add bell peppers and carrots to the frying fat. Sauté them and add little water to steam the vegetables for about 10 minutes. Add bean sprouts, pineapples, turkey and the remaining marinade and cook for another 5 minutes. Season with soy sauce, some pineapple juice, salt, pepper and sambal oelek. Serve with brown rice, cooked per instructions.
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