| 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 |
ts |
Dijon mustard |
| 1/2 |
ts |
Peeled grated ginger root |
| 1/8 |
ts |
Dried whole thyme |
| 1/8 |
ts |
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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