Turkey-vegetable saute
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Clove garlic, minced | |
| 1½ | cup | Fresh bean sprouts |
| ½ | cup | Coarsely shredded carrot |
| ¼ | cup | Sliced green onions |
Directions
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.