| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Bh&g magazi, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | c | Cranberry sauce, jellied |
| 1/3 | c | Dry sherry |
| 1/4 | c | Soy sauce |
| 1/4 | c | Vinegar |
| 2 | T | Cornstarch |
| 2 | T | Cooking oil |
| 2 | Cloves garlic, minced | |
| 2 | c | Carrots, thinly sliced |
| 2 | c | Zucchini, julienned |
| 2 | c | Cooked turkey, 1/2-inch |
| cubes | ||
| 4 | c | Bean sprouts, lightly |
| steamed |
INSTRUCTIONS
1997 Combine cranberry sauce, sherry, 1/4 cup water, soy sauce, vinegar, and cornstarch. Mix till smooth; set aside. Preheat wok or large skillet over high heat; add oil. Stir-fry 1 minute. Add carrots; stir-fry 3 minutes. Add zucchini and turkey. Stir-fry 1 minute. Stir cranberry mixture; add to wok. Mix to coat vegetables and turkey; cook and stir till bubbly. Cover; cook 1 minute more. Serve over sprouts. This recipe was submitted by Ms. Overchuck to Better Homes and Garden Magazine, issue unknown. Recipe by: Linda Overchuck, West Haven, Conn. Posted to MC-Recipe Digest V1 #925 by KHudson123@aol.com on Nov 26,
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Nutrition (calculated from recipe ingredients)
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Calories: 179
Calories From Fat: 66
Total Fat: 7.5g
Cholesterol: 0mg
Sodium: 888.3mg
Potassium: 550mg
Carbohydrates: 19.6g
Fiber: 3.6g
Sugar: 8.4g
Protein: 4.9g