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Stir-Fry Turkey
with Walnuts or Cashews
Makes 6 to 8 Servings
*6 tablespoons soy sauce
*4 teaspoons cornstarch
*4 teaspoons dry sherry
*2 teaspoons grated ginger root or 1/2 teaspoon ground ginger
*2 teaspoons sugar
*1/2 to 1 teaspoon salt or to taste
*1/2 to 1 teaspoon crushed, dried hot red pepper or to taste
*2 to 3 tablespoons peanut or sesame oil
*5-6 green onions, diagonally sliced in 1" lengths
*2-3 medium green or sweet red peppers, cored, seeded, cut into 3/4" squares
*2 pounds turkey breast cutlets, such as Shady Brook Farms or Honeysuckle White, cut into 1" pieces
*1 1/2 to 2 cups English walnut halves or cashews
*3 to 4 cups hot cooked white rice or crisp Oriental noodles
1In a small bowl, blend soy sauce into cornstarch until smooth. Stir in sherry, ginger, sugar, salt and dried red pepper; set aside.
2Preheat a wok or skillet over high heat; add 2 tablespoons peanut or sesame oil. Stir-fry green onions and green or red peppers for 2 minutes. Remove with a slotted spoon and set aside.
3Add more oil to the wok if needed. Stir-fry half of the turkey for 1 to 2 minutes; remove from wok with slotted spoon. Stir-fry remaining turkey for 1 to 2 minutes. Return all turkey to wok.
4Stir in soy sauce mixture. Reduce heat and stir until sauce is thickened and bubbly (about 2 to 3 minutes). Stir in vegetables and cook for 1 minute. Stir in nuts. Spoon onto a serving platter.
5Serve over hot cooked white rice or crisp Oriental noodles.
Recipe courtesy of Shady Brook Farms.
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