Turkey and Bean Stir-Fry
Serve this quick and easy stir-fry over hot cooked rice, along with a green salad and brownies for dessert.
- 1 pound boneless, skinless turkey thighs
- 3 tablespoons flour
- 1 teaspoon garlic salt
- ⅛ teaspoon white pepper
- 2 tablespoons olive oil
- 2 cups frozen green beans, thawed and drained
- 1 cup frozen soybeans, thawed and drained
- 1 cup chicken stock
- 2 tablespoons cornstarch
Cut turkey into 1-inch pieces. On shallow plate, combine flour, garlic salt, and pepper and mix well. Add turkey pieces and toss to coat.
In large skillet or wok, heat olive oil over medium-high heat. Add turkey; stir-fry for 4 to 5 minutes, until browned. Add beans and soybeans; stir-fry for 3 to 6 minutes longer, until hot.
In small bowl, combine chicken stock with cornstarch and mix with wire whisk. Add stock mixture to turkey mixture; cook and stir over medium-high heat, until liquid bubbles and thickens. Serve immediately.
Thawing Frozen Vegetables
You can thaw frozen vegetables by placing them in a colander and running warm water over until thawed. Or you can use the defrost setting on your microwave oven. You can also let the vegetables stand at room temperature for 1 to 2 hours, until thawed. Be sure to drain well after thawing so you don't add too much liquid to the recipe.