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

Per serving

Calories:
395
Protein:
14 g
Fat:
11 g
Carbohydrates:
60 g
Serves: 4-6
  1. In bowl whisk together turkey stock, soy and oyster sauces, lime juice, ginger, garlic, sugar and hot chili pepper.
  2. Pour half of the marinade into a resealable bag and add turkey. Seal bag and move turkey around in bag to coat completely.
  3. Refrigerate for at least 30 minutes or up to 8 hours. Alternatively, freeze marinated turkey for up to 1 week.
  4. Cover and refrigerate remaining marinade for up to 1 week.
  5. In wok or large non-stick skillet, heat oil over medium high heat.
  6. Add turkey to skillet and brown for 3 minutes.
  7. Add vegetables and bamboo shoots to skillet and cook, stirring for 2 minutes.
  8. Meanwhile, whisk cornstarch into reserved marinade.
  9. Pour into skillet and cook, stirring for about 5 minutes or until vegetables are tender crisp and turkey is no longer pink inside.
Fresh Vegetable Substitute: Omit frozen vegetables and use 6 cups (1.5 L) of chopped fresh vegetables such as sliced pepper, broccoli, carrots, snow peas and onions. If using fresh vegetables reduce the cornstarch to 4 tsp (20 mL).

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