Volumetrics Stir-Fried Turkey with Crunchy Vegetables

2 teaspoons cornstarch
3 tablespoons soy sauce
1 teaspoon vegetable oil
3 slices fresh ginger, 1/3-inch thick
1 pound turkey breast cutlets, cut into 1/2-inch cubes
1 teaspoon sesame oil
1 cup shredded green cabbage
1/2 cup sliced onions
1 cup 1-inch-long celery sticks
1 cup 1-inch-long green bell pepper sticks
1 cup 1-inch-long carrot sticks
1 teaspoon chopped garlic
1/4 teaspoon freshly ground black pepper
2 cups cooked brown rice

1. Mix the cornstarch with 4 tablespoons cold water in a small bowl to form a thin paste. Stir in the soy sauce and set aside.

2. Heat the vegetable oil in a large, nonstick skillet or wok over high heat. When the oil is hot, add the ginger and stir-fry 1 minute. Remove the ginger with a slotted spoon and discard.

3. Add the turkey to the skillet and stir-fry 3 minutes. Use the slotted spoon to transfer the turkey to a bowl, and set aside.

4. Reduce the heat to medium-high and add the sesame oil. Add the cabbage, onions, celery, bell pepper, carrot, garlic, and black pepper to the skillet and stir-fry 3 minutes.

5. Stiry the sauce to recombine and add to the skillet along with the turkey and its juices and stir-fry 2 minutes.

6. Divide the rice and stir-fry mixture among 4 dinner plates.

Serving Size: makes 4 servings of 1/2 cup of rice and 3/4 cup of stir-fry

Number of Servings: 4

Recipe submitted by SparkPeople user AUBREYTAYLOR16.