Ginger Turkey Stir-Fry Recipe - Allrecipes.com
  • READY IN hrs

Ginger Turkey Stir-Fry

Recipe by  

"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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Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    1 hr 30 mins

Directions

  1. In a medium saucepan, pour boiling water over bulgar and let stand for 1 hour; drain and set aside.
  2. In a small bowl mix together 1/3 cup water, lemon juice, honey, ginger, soy sauce and garlic. Dissolve cornstarch in mixture and set aside.
  3. Heat oil in a large wok or skillet over high heat. Stir-fry carrots for 3 minutes, or until tender-crisp. Add broccoli, mushrooms and water chestnuts and stir-fry for about 2 minutes more. Remove mixture from pan and set aside.
  4. Stir-fry turkey strips in same pan until lightly browned. Add the reserved ginger sauce and cook over medium low heat, stirring constantly, until thickened and translucent. Return reserved vegetable mixture to pan and heat through. Serve all over bulgar.
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2003

Very good recipe. I added onion, substituted peanut oil for the vegetable oil, and served it over rice.

 
Most Helpful Critical Review
Jun 19, 2004

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.

 

8 Ratings

Nov 21, 2002

This was good. The next time I make it I will use fewer carrots and maybe more broccoli.

 
May 18, 2006

Excellent! It needs a bit more juice to make it "saucier" but that might be because I used too much turkey.

 
Feb 05, 2006

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.

 
Mar 12, 2005

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!

 

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Nutrition

  • Calories
  • 264 kcal
  • 13%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 20.3 g
  • 41%
  • Sodium
  • 225 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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