Orange oriental stir-fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Cornstarch |
| 1 | tablespoon | Soy Sauce |
| 1 | cup | Orange Juice |
| 2 | teaspoons | Orange Peel |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Vegetable Oil |
| 1 | pounds | Turkey Breast -- cut into 1\" |
| Pieces | ||
| 1 | Clove Garlic -- minced | |
| 2 | teaspoons | Peeled, Fresh Gingerroot -- |
| Minced | ||
| ½ | cup | Onion Strips -- 1/2\" wide |
| 1 | cup | Red Bell Peppers -- cut in |
| Wide strips | ||
| 1 | cup | Snow Peas -- trimmed & |
| Halved | ||
| ¼ | teaspoon | Crushed Red Pepper |
Directions
Combine the cornstarch, soy sauce, juice, peel, salt and pepper in a small bowl. Cook the turkey "medallions" in a large nonstick skillet until they are no longer pink. Remove from the skillet. Reheat the skillet until hot and add the oil. Next add the garlic, gingerroot, and onions; stir-fry for about 1 minute. Add the cornstarch mixture and stir constantly until thickened. Add the peppers, snow peas, crushed red pepper and turkey; simmer 2 minutes. Serve over hot rice, white or brown.
Recipe By : Butterball (3-15-96)