| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Teriyaki Turkey and Vegetable Stir-Fry

1 1/4 pounds fresh turkey breast, cut into 1-inch cubes
1 cup prepared teriyaki sauce
2 tablespoons peanut oil
1 onion, chopped
1 red bell pepper, seeded and julienned
2 celery ribs, chopped
1/2 pound mushrooms, sliced
2 cups bean sprouts
4 green onions, thinly sliced
1/4 cup water
1 tablespoon cornstarch

1. Combine turkey and teriyaki sauce in a bowl and toss until evenly coated. Marinate in the refrigerator overnight.
2. Remove turkey from marinade, reserving both separately; set aside.
3. Heat a large wok over medium-high heat. Add oil and heat until very hot, but not smoking. Carefully add turkey and stir-fry until browned on all sides and thoroughly cooked, about 6 minutes. Remove from pan with a slotted spoon and set aside. Add onion, red bell pepper and celery to wok and stir-fry for 2 minutes. Add mushrooms and continue to stir-fry until softened, about 2 more minutes. Return turkey to pan along with bean sprouts and green onions, cook until bean sprouts are just wilted, about 1 minute. Pour in reserved marinade and stir to coat. Mix water and cornstarch together and add to wok. Cook until thickened, stirring constantly. Serve immediately.

Makes 6 servings.

||| Save this Recipe on Delicious |||