Recipe: Gingered Turkey Stir Fry (served on steamed shredded zucchini)

GINGERED TURKEY STIR FRY

Note from source: This flavorful, aromatic recipe is served on a bed of steamed shredded zucchini instead of the more traditional rice used in oriental stir-fry. Enjoy the zucchini flavor and calorie savings.

FOR THE SAUCE:
4 teaspoons cornstarch
1 tablespoon sugar
1/4 teaspoon dry mustard
2/3 cup chicken broth
3 tablespoons soy sauce
2 tablespoons dry sherry
FOR THE STIR FRY:
1 pound boneless turkey breast tenderloin steaks
2 cups small cauliflower flowerets
1 tablespoon cooking oil
6 green onions, bias sliced
1/4 cup ginger root (1.5-oz), julienned
1 red apple, cored, cut into thin wedges
FOR THE ZUCCHINI:
3 medium zucchini, shredded (4 cups)

TO PREPARE THE SAUCE:
In a small mixing bowl stir together cornstarch, sugar, and dry mustard. Stir in the chicken broth, soy sauce, and dry sherry; set mixture aside.

TO PREPARE THE STIR FRY:
Cut turkey breast steaks into bite size strips; set aside.

In a large skillet with a bamboo steamer (or a steamer basket in a large saucepan), steam cauliflower 8 to 10 minutes or till crisp-tender.

Meanwhile, preheat a wok or large skillet over high heat; add cooking oil. (Add more oil as necessary during cooking.) Stir-fry onions and gingerroot for 1 minute. Remove from wok or skillet.

Add half of the turkey to the hot wok or skillet. Stir-fry for 3 to 4 minutes or till turkey is no longer pink. Remove the turkey.

Stir-fry the remaining turkey. Return all turkey to the wok or skillet. Push turkey away from center of wok.

Stir sauce mixture; add to center of wok. Cook and stir till thickened and bubbly.

Stir in cauliflower, onion mixture, and apple; heat through.

TO PREPARE THE ZUCCHINI:
Place zucchini in steamer and steam for 1 minute. Transfer to individual serving plates; top with turkey mixture.

TIP: Use a brush to clean the ginger then slice. No need to peel gingerroot before slicing.

Servings: 4
Source: Better Homes and Gardens; January 1987