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GINGERED TURKEY STIR-FRY

Active Time : 20 Minutes
Total Time : 20 Minutes
Serves : 8
INGREDIENTS
  • 1 egg white, lightly beaten
  • 5 teaspoons cornstarch, divided
  • 5 teaspoons La Choy® Lite Soy Sauce, divided
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon ground white pepper
  • 1 pkg (20 oz each) turkey breast tenderloins, cut into thin strips
  • 1 cup reduced-sodium chicken broth
  • 2 2 qt = 8 cups quarts water
  • 3 cups coarsely chopped bok choy cabbage
  • 3 3 oz = 1 cup ounces fresh snow peas
  • 1 tablespoon grated fresh ginger
  • 1 cloves garlic, minced
  • 1 1 med = about 1 cup medium carrot, cut diagonally into thin slices
  • 1-1/2 1-1/2 oz = about 1 cup ounces fresh shiitake mushrooms, stemmed, cut into thin slices
  • 1 small onion, cut into thin slices
DIRECTIONS

Combine egg white, 2 teaspoons of the cornstarch, 2 teaspoons of the soy sauce, the sugar and pepper in medium bowl; beat with wire whisk until well blended. Add turkey; toss to coat. Cover; set aside.

Beat remaining 3 teaspoons cornstarch, the remaining 3 teaspoons soy sauce and the broth in small bowl with wire whisk until well blended. Set aside.

Bring water to boil in large saucepan over high heat. Add bok choy and pea pods; cook 30 to 40 seconds, or until vegetables brighten in color, stirring frequently. Place in colander; drain well.

Heat large nonstick skillet over medium-high heat. Add turkey mixture; cook 3 to 5 minutes, or until turkey is no longer pink in center, stirring constantly. Remove turkey from skillet. Cover to keep warm; set aside.

Add ginger and garlic to same skillet. Stir in bok choy mixture, carrots, mushrooms and onions. Cook and stir 3 to 5 minutes, or until carrots and onions are crisp-tender. Add turkey; cook 1 to 2 minutes, or until heated through, stirring constantly. Add cornstarch mixture; cook 1 to 2 minutes, or until sauce is thickened and translucent, stirring constantly.