Servings: 6
INGREDIENTS:
2 Cups boiling water
1 Cup cracked wheat Bulgur
1/3 Cup water
2 Tablespoon lemon juice
2 Tablespoons honey
1 Teaspoon fresh ginger peeled and grated
1 Tablespoon reduced-sodium soy sauce
1 Large clove garlic minced
2 Tablespoons cornstarch
1 Tablespoon oil
2 Cups carrots peeled and diagonally sliced
2 Cups broccoli flowerettes
2 Cups mushroom sliced
1 Can (8 ounces) water chestnuts drained and sliced
1 Pound TURKEY BREAST CUTLETS or SLICES cut into strips
PREPARATION METHOD
1. Pour boiling water over bulgur and let stand one hour; drain
and set aside.
2. Combine 1/3 cup water, lemon juice, honey, ginger, soy sauce
and garlic. Dissolve cornstarch in mixture; set aside.
3. Heat oil over high heat in wok or large skillet. Add carrots;
stir-fry 3 minutes or until tender-crisp. Add broccoli,
mushrooms and water chestnuts; stir-fry about two minutes more.
Remove from pan.
4. Stir-fry turkey until lightly browned. Add sauce and cook,
stirring constantly, until thickened and translucent. Return
vegetables to the pan; heat through. Serve over bulgur.
NUTRITIONAL INFORMATION (per serving)
Calories: 303
Protein: 23 grams
Fat (11%): 4 grams
Carbohydrate: 45 grams
Sodium: 180 mg
Cholesterol: 47 mg
Posted by Karen
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