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Turkey stir-fry with vegetables

5
Points®
Total Time
50 min
Prep
30 min
Cook
20 min
Serves
4
Difficulty
Easy
Japanese eggplants—purple and only about 4 inches long—have mild, sweet flesh, and a buttery texture. If you can’t find them, use one medium regular eggplant and cut it into 2-inch chunks. Baby bok choy is a miniaturized version of standard bok choy. It looks like a bulb of small green leaves and is wonderfully tender. Baby bok choy is often cooked whole, or halved, which cuts down on prep time. If you can’t find it, use regular bok choy or even napa cabbage, coarsely shredded. Once all your ingredients are prepped and set up, this recipes comes together fast.

Ingredients

Reduced sodium chicken broth

¼ cup(s)

Mirin

1½ fl oz, rice wine, about 3 tablespoons

Less sodium soy sauce

2 Tbsp

Red wine vinegar

1 Tbsp

Fresh ginger

1 Tbsp, fresh, peeled and minced

Garlic

2 clove(s), minced

Cornstarch

2 tsp

Dark sesame oil

1 tsp, Asian

Sugar

1 tsp

Red pepper flakes

¼ tsp

Canola oil

2 tsp

Uncooked boneless skinless turkey breast

1 pound(s), cutlets, cut into 2-inch strips

Uncooked eggplant

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

Instructions

  1. Combine the broth, wine, soy sauce, vinegar, ginger, garlic, cornstarch, sesame oil, sugar, and crushed red pepper in a small bowl; set aside.
  2. 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.
  3. 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.

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