| 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 |
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Turkey and Vegetable Stir-Fry with Almonds
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