Cranberry turkey stir-fry

Yield: 4 Servings

Measure Ingredient
1 cup Cranberry sauce; jellied
⅓ cup Dry sherry
¼ cup Soy sauce
¼ cup Vinegar
2 tablespoons Cornstarch
2 tablespoons Cooking oil
2 \N Cloves garlic; minced
2 cups Carrots; thinly sliced
2 cups Zucchini; julienned
2 cups Cooked turkey; 1/2-inch cubes
4 cups Bean sprouts; lightly steamed

1. Combine cranberry sauce, sherry, ¼ cup water, soy sauce, vinegar, and cornstarch. Mix till smooth; set aside.

2. Preheat wok or large skillet over high heat; add oil. Stir-fry 1 minute.

3. Add carrots; stir-fry 3 minutes.

4. Add zucchini and turkey. Stir-fry 1 minute.

5. Stir cranberry mixture; add to wok. Mix to coat vegetables and turkey; cook and stir till bubbly.

6. Cover; cook 1 minute more. Serve over sprouts.

This recipe was submitted by Ms. Overchuck to Better Homes and Garden Magazine, issue unknown.

Recipe by: Linda Overchuck, West Haven, Conn.

Posted to MC-Recipe Digest V1 #925 by KHudson123@... on Nov 26, 1997

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