Wednesday, November 12, 2014

Turkey or Chicken, This Stir Fry Works for Both.

Whenever I can find turkey tenderloins on sale, I buy up several packages which go towards turkey paprikash, tetrazzini, pasta bake, pot pie, even soup.  This time I wanted to do a little twist on the usual chicken stir fry, but with turkey instead.

Turkey Noodle Stir Fry


2 lbs. turkey tenderloin, cut into 1/4” medallions
1 tsp. Chinese Five Spice powder
1 tsp. cornstarch
4 Tbsp. canola oil, divided in half
3 (3 oz.) packages chicken flavored Ramen noodles
4 cups water
1 (12 oz.) package frozen mixed vegetables, defrosted
1 (15 oz.) can straw mushrooms, drained
½ cup Hoisin sauce




In a large bowl, combine the turkey with the five spice powder and cornstarch.  Heat two tablespoons of oil, medium-high heat, in a Wok or large skillet; brown the turkey until no longer pink; remove.


Prepare the noodles according to package directions, in the same Wok or skillet, using only four cups of water plus the mixed vegetables; drain any excess liquid, if any, when finished cooking; remove.


Heat remaining two tablespoons of oil, medium-high heat, in same Wok or skillet; pan fry the noodle/vegetable mixture, plus the straw mushrooms, for five minutes.  Add in the browned turkey plus Hoisin sauce; mix thoroughly and let cook another five minutes.
Straw Mushrooms


Makes 8 servings.

Mary Cokenour

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