An easy-to-fix Polynesian-style entree
that accentuates the tangy-sweet flavors of pineapple and orange
juice concentrate with a generous amount of fresh ginger.
Pineapple-Orange-Ginger Turkey
Stir-Fry
1 pound turkey breast tenderloin steaks
2 tablespoons soy sauce
2 tablespoons dry sherry
1/3 cup frozen orange juice concentrate,
thawed
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons cornstarch
1/2 teaspoon sugar
1 tablespoon peanut or vegetable oil
2 to 3 teaspoons finely chopped or grated
fresh ginger
1 medium red or green bell pepper, cut
into bite-size strips
1 (8-ounce) can pineapple chunks, drained
Hot cooked rice for accompaniment
Rinse turkey; pat dry with paper towels.
Cut into thin bite-size strips. In a medium bowl stir together
turkey, 2 tablespoons soy sauce, and sherry. Cover and chill
for 30 minutes to 1 hour.
For sauce, in a small bowl stir together
the orange juice concentrate, 2 tablespoons soy sauce, water,
cornstarch, and sugar. Set aside.
Add oil to a wok or large skillet. Preheat
over medium-high heat (add more oil if necessary during cooking).
Stir-fry ginger in hot oil for 15 seconds. Add pepper strips;
stir-fry for 1 to 2 minutes or until crisp-tender. Remove pepper
strips from wok.
Add half of the turkey mixture to wok.
Stir-fry for 2 to 3 minutes or until turkey is tender and no
longer pink. Remove turkey from wok. Repeat with the remaining
turkey mixture. Return all of the turkey to wok. Push turkey
from center of wok.
Stir sauce; add to center of wok. Cook
and stir until thickened and bubbly. Return pepper strips to
wok. Add pineapple. Stir all ingredients together to coat. Cook
and stir about 1 minute more or until mixture is heat through.
