A contemporary classic
1. Pour boiling water over bulgur and let stand one hour; drain and set aside.
2. Combine 1/3 cup water, lemon juice, honey, ginger, soy sauce and garlic. Dissolve cornstarch in mixture; set aside.
3. Heat oil over high heat in wok or 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.
4. 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.
Republished with permission, National Turkey Federation
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (315g) | ||
Recipe Makes: 6 | ||
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Calories: 343 | ||
Calories from Fat: 54 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 56.7mg | 17 % | |
Sodium 439.3mg | 15 % | |
Potassium 757.3mg | 20 % | |
Total Carbohydrate 45.3g | 13 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 35.2g | ||
Protein 29.5g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 343
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