Turkey-vegetable Saute
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Poultry | 2 | Servings | |
INGREDIENTS
| Vegetable cooking spray | ||
| 1/2 | lb | Turkey breast, cut into 2 x |
| 1/2-inch strips | ||
| 1 | t | Dijon mustard |
| 1/2 | t | Peeled grated ginger root |
| 1/8 | t | Dried whole thyme |
| 1/8 | t | Salt |
| 1 | ds | White pepper |
| 1 | Clove garlic, minced | |
| 1 1/2 | c | Fresh bean sprouts |
| 1/2 | c | Coarsely shredded carrot |
| 1/4 | c | Sliced green onions |
INSTRUCTIONS
Coat a wok or large non stick skillet with cooking spray; place over medium-high heat until hot. Add turkey; saute 5 minutes. Add mustard and next 5 ingredients; saute 30 seconds. Add remaining ingredients; cook an additional minute, stirring constantly. Yield: 2 servings (serving size: 1-1/4 cup). Per serving: 215 Calories; 8g Fat (31% calories from fat); 26g Protein; 12g Carbohydrate; 66mg Cholesterol; 250mg Sodium Serving Ideas : Serve warm. Recipe by: Cooking Light, May 1994, page 130 Posted to MC-Recipe Digest V1 #402 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 160
Calories From Fat: 23
Total Fat: 2.5g
Cholesterol: 48.8mg
Sodium: 1577.8mg
Potassium: 571.2mg
Carbohydrates: 12.7g
Fiber: 2.6g
Sugar: 8.2g
Protein: 22g