Turkey Vegetable Stir-Fry
Submitted by joanhoward
Turkey breast with mushrooms, snow peas, carrots, and scallions in a ginger-soy sauce, all made in the microwave and served over brown rice with toasted almonds. A 30-minute stir-fry without ever firing up the stove.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minA stir-fry made entirely in the microwave. Sounds wild, but it works beautifully.
The sauce comes together first: cornstarch, soy sauce, ginger, and chicken broth zapped until thick and glossy. Then julienned carrots go crisp-tender, followed by mushrooms, scallions, celery, snow peas, and cooked turkey breast.
Everything gets tossed in that sticky sauce and served over brown rice with a sprinkle of toasted almonds for crunch. Thirty minutes, no wok required.
Chef Tips
- Stir the sauce every 30 seconds in the microwave to prevent lumps
- Cut all vegetables into similar thin strips so they cook evenly
- Add the snow peas last so they keep their bright green snap
- Toast the almonds in a dry skillet for a nuttier, deeper crunch
Ingredients
Directions
Combine Cornstarch, Ginger, Chicken Broth and Soy Sauce in A 2 Cup Glass Measure.
Stir Well. Microwave Uncovered At High 2 To 3 Min.
OR Until Thickened, Stirring Every 30 Seconds.
Set Aside.
Combine Carrot and Oil in A 2½ Quart Casserole.
Cover With Plastic Wrap; Microwave At High 1 To 2 Min.
OR Until Carrot Is Crisp-Tender.
Stir After 1 Min.
Add Mushrooms, Onions and Celery. Microwave Uncovered At High For 1 To 2 Min. ; Stir Well. Add Soy Sauce Mixture, Snow Peas and Turkey; Stir Well.
Microwave At High 2 To 3 Min ; Stir.
After 30 Seconds. Serve Over Rice.
Garnish With Almonds.
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