Yield: 6 Ethnicity: Asian   Meal Type: Main Course, Entrée   Preparation Method: Stir Fry, Saute   Product Type: Turkey Cutlets/Steaks

Ingredients

2 Cups boiling water

1 Cup bulgur (cracked wheat) or substitute cooked rice (omitting step 1)

1/3 Cup water

2 Tablespoons lemon juice

2 Tablespoons honey

2 Teaspoons 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

Pour boiling water over bulgur and let stand one hour; drain and set aside. Combine 1/3 cup water, lemon juice, honey, ginger, soy sauce and garlic. Dissolve cornstarch in mixture; set aside. Heat oil over high heat in wok or nonstick 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. 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 (or cooked rice).

Recipe Source: Recipe by The National Turkey Federation

Nutrition Facts Serving Size 338g Amount Per Serving Calories 260   Calories from Fat 30 % Daily Value* Total Fat 3g 5% Saturated Fat 0g 0% Cholesterol 30mg 10% Sodium 220mg 9% Total Carbohydrate 37g 12% Dietary Fiber 7g 29% Sugars 9g   Protein 24g   Vitamin A 150% Vitamin C 45% Calcium 4% Iron 15% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4