Tangy apricots make this sweet-and-sour entrée pleasantly unique from other stir-fries.
12 ounces turkey breast tenderloin steaks
1/2 cup apricot or peach nectar
3 tablespoons soy sauce
2 tablespoons rice vinegar or white vinegar
1 tablespoon cornstarch
1/4 teaspoon ground red pepper
1/2 cup dried apricot halves, cut in half
1 tablespoon vegetable oil
1 small onion, chopped (1/3 cup)
2 cups fresh snow peas, strings removed, or 1 (6-ounce) package frozen snow peas, thawed
1 small red or green bell pepper, cut into 1-inch pieces
Hot cooked couscous, thin egg noodles, vermicelli or rice for accompaniment
- Rinse turkey; pat dry with paper towels. Cut into thin bite-size pieces. Set aside.
- For sauce, in a small bowl stir together apricot or peach nectar, soy sauce, vinegar, cornstarch, and ground red pepper. Stir in apricots. Set aside.
- Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry onion in hot oil for 1 minute. Add fresh snow peas (if using) and bell pepper. Stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
- Add turkey to wok. Stir-fry for 2 to 3 minutes or until tender and no long pink. Push from center of wok.
- Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. If using, add thawed frozen pea pods. Stir all ingredients together to coat. Cook and stir about 1 minute more or until heated through.
- Serve immediately over hot cooked couscous, thin egg noodles, vermicelli or rice.
Makes 4 servings.