Yield: 2 Servings
Measure | Ingredient |
---|---|
\N \N | Vegetable cooking spray |
½ pounds | Turkey breast, cut into 2 x 1/2-inch strips |
1 teaspoon | Dijon mustard |
½ teaspoon | Peeled grated ginger root |
⅛ teaspoon | Dried whole thyme |
⅛ teaspoon | Salt |
1 dash | White pepper |
1 \N | Clove garlic, minced |
1½ cup | Fresh bean sprouts |
½ cup | Coarsely shredded carrot |
¼ cup | Sliced green onions |
Coat a wok or large non stick skillet with cooking spray; place over medium-high heat until hot. Add turkey; saute 5 minutes. Add mustard and next 5 ingredients; saute 30 seconds. Add remaining ingredients; cook an additional minute, stirring constantly. Yield: 2 servings (serving size: 1-¼ cup).
Per serving: 215 Calories; 8g Fat (31% calories from fat); 26g Protein; 12g Carbohydrate; 66mg Cholesterol; 250mg Sodium Serving Ideas : Serve warm.
Recipe by: Cooking Light, May 1994, page 130 Posted to MC-Recipe Digest V1 #402 by igor@... on Jan 28, 1997.