| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Sami | Chicken/tur, Eat-lf mail, Low fat, Main dishes | 2 | Servings |
INGREDIENTS
| 1/2 | lb | Turkey Tenderloin; Cut In 3X1/2" Strips |
| 2 | tb | All-Purpose Flour |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | ts | Vegetable Oil |
| Nonfat Cooking Spray | ||
| 1 | c | Green Bell Pepper; Strips |
| 2 | tb | Minced Shallots |
| 1 | ts | Minced Peeled Fresh Ginger |
| 2/3 | c | Nonfat Chicken Broth; Low Sodium |
| 1 | tb | Chopped Dried Apricots |
| 1 | tb | Currants |
| 2 | ts | Brown Sugar |
| 2 | ts | Balsamic Vinegar |
INSTRUCTIONS
This recipe is delicious over angel hair pasta. Combine turkey tenderloin, all-purpose flour, salt and pepper in a large zip-top plastic bag; seal and shake to coat. Heat oil in a large nonstick skillet coated with cooking spray over med-high heat until hot. Add turkey mixture, and stir-fry 3 min or until lightly browned. Remove turkey mixture from skillet. Set aside, and keep warm. Wipe skillet with paper towels, and re-coat with cooking spray. Place skillet over med-high heat. Add bell pepper, shallots and ginger; stir-fry 1 1/2 min. Add nectar and remaining ingredients; bring to a boil. Cook over medium heat 3 min or until slightly thick. Return turkey to skillet, and cook 1 min or until thoroughly heated. Yield: 2 servings (serving size: 1 1/4 C) According to magazine: Cal 311; Fat 7.5g; Carb 31.3g; Fib 2.3g; Pro 29.6g; Sod 398mg; CFF 22% Entered into MasterCook by Reggie Dwork <reggie@reggie.com> Recipe by: Cooking Light, Aug 1997 Posted to Digest eat-lf.v097.n215 by Reggie Dwork <reggie@reggie.com> on Aug 26, 1997
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