• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
1
Nutritional Information

Per serving

Calories:
546
Protein:
57 g
Fat:
10 g
Carbohydrates:
57 g
Serves: 8
Prep Time: 30 mins
Cook Time: 25 mins
  1. Marinate turkey pieces in the following: oyster sauce, hoisin sauce, 2 finely chopped cloves garlic, ginger and soy sauce.
  2. Chop the onion, peppers, bok choy and mushrooms while the turkey marinates.
  3. Heat vegetable oil in a wok or large fry pan. When oil is sizzling, add 1 finely chopped clove of garlic, and then add all of the vegetables. Cook 3 minutes or until tender-crisp, then add bamboo shoots, sliced water chestnuts and pineapple chunks.
  4. Place all of the cooked vegetables/pineapple mixture in a large bowl with the cooked rice.
  5. Using the same fry pan, on medium-high heat, add turkey and marinade. Cook for 3-4 minutes, stirring to prevent turkey from sticking.
  6. Using a slotted spoon, remove turkey and add it to the rice and vegetables.
  7. Reduce heat to medium and add 3 cups (750 mL) vegetable stock to pan and simmer for 3-5 minutes.
  8. Mix together cornstarch and 3 Tbsp (45 mL) vegetable stock, then whisk into marinade/stock mixture.
  9. When sauce starts to thicken pour it over the rice and turkey mixture and gently fold together.
  10. Transfer to a 4 litre (1 gallon) casserole dish with a lid and bake in a pre-heated 350ºF (180ºC) oven for 25 minutes. Uncover and top casserole with green onion and chow mein noodles just before serving.

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