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Asian Turkey/ Vegetable Stir Fry

Source: National Turkey Federation
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  20 servings
1-2/3 Cups soy sauce
3/4 Cup sake OR dry sherry
3-1/2 Tablespoons hoisin sauce
3-1/2 Tablespoons cornstarch
1 Teaspoon hot red pepper flakes
1 Tablespoon sugar
3/4 Cup vegetable oil
3/4 Cup dark roasted sesame oil
20 Each (5 Pounds total) turkey steaks, thawed and cut into 1/4-inch strips
5 Cups onion, cut into 3/4-inch chunks
3-1/2 Tablespoons ginger root, minced
3-1/2 Tablespoons garlic, fresh, minced
7 Cups zucchini, halved lengthwise and cut into 1/4-inch slices
7 Cups yellow squash, halved lengthwise and cut into 1/4-inch slices
8 Cups red pepper, seeded and cut into 3/4-inch chunks
5 Cups button mushrooms, sliced thin
2-1/2 Pounds Chinese cabbage, cut into 1/2-inch slices
Blend soy sauce, sake (or sherry), hoisin sauce, cornstarch, pepper flakes, and sugar in a small bowl and set aside.

Heat both oils in large pan or wok. When very hot, add turkey strips and stir fry until just cooked. Remove from pan, set aside, and keep warm.

Add onion to pan and cook 30 seconds. Add ginger and garlic and cook, stirring constantly for 30 seconds. Add zucchini and yellow squash. Cook and stir for approximately 1 minute. Add red peppers and mushrooms and cook for another 30 seconds. Add Chinese cabbage and cooked turkey. Stir briefly and immediately add soy sauce mixture.

Toss and cook until all ingredients are coated and sauce is thickened. Serve on hot plates immediately.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 01/28/2009
Nutrition Facts per Serving
Yield:   20 servings
Calories: 360
Fat. Total: 18g
Fiber: 4g
Carbohydrates, Total: 17g
Sodium: 1540mg
% Cal. from Fat: 45%
Cholesterol: 75mg
Protein: 30g
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