| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
American |
Entree, Poultry, Xport |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground turkey |
| 2 |
|
Eggs; slightly beaten |
| 1 |
|
Onion; thinly sliced |
| 16 |
oz |
Frozen mixed Vegetables, your choice, thawed |
| 2 |
tb |
Soy sauce; or more |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Ground ginger |
| 1 |
ds |
Cayenne pepper |
| 1 |
c |
Cooked brown rice; see notes |
INSTRUCTIONS
"My family adores this Americanized stir-fry. It won our newspaper contest
for recipes using ground Turkey several years ago, and we've enjoyed it
ever since. I did make two changes: I use more vegetables than the original
and I don't use any fat to brown the turkey. Best with left over rice.
Otherwise cook some instant rice while you prepare the first part of the
recipe." -- Lorrie Guttman, Food Editor, Tallahassee Democrat, Tallahassee,
FL (1993)
Brown ground turkey in a skillet over medium heat. Add eggs; scrambles with
turkey. Add onion; cook until onion is brown. Add mixed vegetables, soy
sauce, pepper, ginger and cayenne; mix well. When vegetables are cooked,
add cooked rice. Cook, stirring, until liquid has evaporated and mixture is
heated through. Serve at once.
Pat's Notes: This may work well with left over cooked turkey, very
coarsely chopped and fried in a little oil to help set the egg. (1996)
Recipe By : Lorrie Guttman (Florida)
Posted to MC-Recipe Digest V1 #318
Date: Tue, 26 Nov 1996 15:01:15 -0800
From: PATh <phannema@wizard.ucr.edu>
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