Turkey stir-fry with vegetables
Reduced-sodium chicken broth
1½ fl oz, rice wine, about 3 tablespoons
Low sodium soy sauce
1 Tbsp, fresh, peeled and minced
2 medium clove(s), minced
Dark sesame oil
1 tsp, Asian
Red pepper flakes
Uncooked boneless skinless turkey breast
1 pound(s), cutlets, cut into 2-inch strips
1 medium, cut it into 2-inch chunks, or 3 (about 1⁄2 pound) Japanese variety
Uncooked bok choy
½ pound(s), or 1 pound baby variety cut lengthwise in half
Canned straw mushrooms
15 oz, or canned enoki, drained
Cooked white rice
2 cup(s), basmati variety
- Combine the broth, wine, soy sauce, vinegar, ginger, garlic, cornstarch, sesame oil, sugar, and crushed red pepper in a small bowl; set aside.
- Heat a nonstick wok or large deep skillet over medium-high heat until a drop of water sizzles. Swirl in 1 teaspoon of the canola oil, then add the turkey. Stir-fry until just cooked through, 5–6 minutes; transfer to a plate.
- Cut the eggplants in quarters, lengthwise. Swirl the remaining 1 teaspoon canola oil into the wok, then add the eggplant. Cook over medium heat, stirring occasionally, until the eggplant is almost tender, about 8 minutes. Add the bok choy. Cook, stirring occasionally, until tender, about 4 minutes. Return the turkey to the wok, then add the mushrooms and broth mixture. Cook, stirring constantly, until the mixture bubbles and thickens, about 2 minutes. Serve with the rice. Yields 1 1/4 cups stir-fry and 1/2 cup rice per serving.