Turkey and Vegetable Stir-Fry with Almonds
September, 2006

Serves 4-6 / Colorful veggies surround tryptophan-rich turkey in this healthy dinner. Ingredient tip: Look for tamari-roasted almonds in the bulk section.

1 tablespoon canola oil
1/2 medium yellow onion, thinly sliced
1 cup sliced cremini mushrooms
1 pound turkey, cut into thin strips
2 small carrots, cut on the diagonal
2 cups broccoli florets
1/4 cup low-sodium chicken broth
2 tablespoons low-sodium tamari
1-2 tablespoons toasted sesame oil, to taste
1 small yellow bell pepper, cored and cut into strips
11/2 cups thinly sliced red cabbage
1/2 cup tamari-roasted almonds, chopped

1. In a large skillet or wok, heat oil and sauté onion and mushrooms for 2 minutes, until tender. Slide to one side of pan and add turkey strips, turning to brown both sides. Add carrots and broccoli; stir to coat with oil. Stir in broth, tamari, and sesame oil. Cover, reduce heat, and cook for 4 minutes.
2. Add bell pepper and cabbage. Cover and cook for 2-3 minutes, until vegetables are tender and turkey is cooked. Remove from heat, transfer to serving plates, sprinkle with almonds, and serve.


PER SERVING: 240 cal, 45% fat cal, 12g fat, 1g sat fat, 44mg chol, 23g protein, 11g carb, 4g fiber, 332mg sodium