• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
4
Nutritional Information

Per serving

Calories:
223
Protein:
24 g
Fat:
4 g
Carbohydrates:
26 g
Sodium:
660 mg
Easter Egg Purple
Easter Egg Purple
Serves: 4-6
Prep Time: 20 mins
Cook Time: 20 mins
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
TIP: For dark meat lovers, substitute boneless skinless turkey thighs for the breast. Water chestnuts are another delicious addition in a stir-fry.
  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. In wok or large non-stick skillet, heat oil over medium high heat.
  5. Add turkey to skillet and brown for 3 minutes.
  6. Add vegetables and bamboo shoots to skillet and cook, stirring for 2 minutes. Meanwhile, whisk cornstarch into reserved marinade.
  7. 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).
Easter Egg Pink
Easter Egg Pink

Bon Appetit! Take a photo and share this recipe #ThinkTurkey