| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Bh&g magazi |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Cranberry sauce; jellied |
| 1/3 |
c |
Dry sherry |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Vinegar |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
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
1. Combine cranberry sauce, sherry, 1/4 cup water, soy sauce, vinegar, and
cornstarch. Mix till smooth; set aside.
2. Preheat wok or large skillet over high heat; add oil. Stir-fry 1 minute.
3. Add carrots; stir-fry 3 minutes.
4. Add zucchini and turkey. Stir-fry 1 minute.
5. Stir cranberry mixture; add to wok. Mix to coat vegetables and turkey;
cook and stir till bubbly.
6. 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, 1997
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