Turkey, Green Bean and Mushroom Stir-Fry Recipe

This is a quick dish that tastes like stir-fry comfort food. Adapted from "Gluten Free and Easy," by Robyn Russell (Sellers Publishing, 2008). Story continues below advertisement Advertisement Servings: 4

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This is a quick dish that tastes like stir-fry comfort food.

Adapted from "Gluten Free and Easy," by Robyn Russell (Sellers Publishing, 2008).

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Ingredients

measuring cup

Servings: 4

Directions

  • Step 1

    Heat a wok or deep-sided skillet over high or medium-heat. Add the peanut oil; when it is hot, add the onion, garlic and ginger. Stir-fry, moving the food around constantly, for 2 to 4 minutes, until the onion has softened. Add the turkey, red Thai pepper to taste and mushrooms; stir-fry for 6 to 8 minutes or until the turkey has browned; no trace of pink should remain. Add the chicken broth (as desired) and the oyster and fish sauces, stirring; reduce the heat to medium-low, cover and cook for 5 minutes, stirring once or twice. Add the beans and stir to combine; cover and cook for 5 minutes.

  • Step 2

    Add the cabbage and cilantro and cook for about 1 minute, stirring to combine; the cabbage will wilt slightly. Remove from the heat; just before serving, add the bean sprouts and a few drops of the sesame oil.

  • Step 3

    Divide the rice equally among individual bowls and top with the stir-fry, also divided equally. Sprinkle with chopped cilantro and chopped scallions, if desired. Serve immediately.

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    Nutritional Facts

    Per serving

    • Calories

      311

    • Fat

      14 g

    • Saturated Fat

      3 g

    • Carbohydrates

      22 g

    • Sodium

      818 mg

    • Cholesterol

      90 mg

    • Protein

      26 g

    • Fiber

      3 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "Gluten Free and Easy," by Robyn Russell (Sellers Publishing, 2008).

    Tested by Bonnie S. Benwick.

    Published March 25, 2008

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