| 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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