Recipe by The Turkey Federation
"This is a tasty stir-fry mixture of turkey, broccoli, carrots and mushrooms with a honey ginger sauce that's served over cracked wheat bulgar. It's unusual, but undeniably good!"
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cracked wheat bulgar
fresh lemon juice
grated fresh ginger root
peeled, diagonally sliced carrots
fresh broccoli florets
sliced fresh mushrooms
1 (8 ounce) can
sliced water chestnuts, drained
turkey breast, cut into strips
Very good recipe. I added onion, substituted peanut oil for the vegetable oil, and served it over rice.
It was OK...but I wouldn't make it again. My husband hated it...even refused to eat it. I think it might have something to do with the honey in the sauce. I can't see anything else that would give it such an odd flavor.
This was good. The next time I make it I will use fewer carrots and maybe more broccoli.
Excellent! It needs a bit more juice to make it "saucier" but that might be because I used too much turkey.
I thought that the sauce for this recipe would be good with a lot of different additions and will use it again. I used peanut oil and skipped the water chestnuts. I also served it over rice and doubled the amount of ginger.
I actually only used a part of your recipe: the sauce. It turned out very well to serve with mixed stirfried veggies! I used about twice the called for ginger root. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger Turkey Stir-Fry
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 264
** Calories from Fat: 73
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