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Persian Turkey
2 servings
- 2 teaspoons paprika
- 3/4 pound skinless turkey breast,
boneless, cut into strips
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 2 small carrots, julienned
- 1 small green bell pepper,
cut in thin strips
- 1/2 cup coarsely chopped onions
- 2 tablespoons Vegetable Broth
- 1 cup cooked brown rice
In a plastic bag, combine spices & turkey. Close bag and shake to coat turkey. Refrigerate at least 3 hours or overnight.
Heat a few tablespoons of broth in Wok over medium-high heat until hot. Stir-fry turkey 2-3 minutes, until turkey is no longer pink(?). Remove and keep warm. Heat up another tbs broth; add carrots, green pepper & onions. Stir-fry about 3-4 minutes until tender-crisp. Return turkey to Wok and heat through.
May serve with rice
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Nutrition Facts
Amount Per Serving:
Calories 594 - Calories from Fat 55
Percent Total Calories From: Fat 9%, Protein 33%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 102mg, Sodium 245mg, Total Carbohydrate 85g, Dietary Fiber 3g, Protein 50g, Vitamin A 10051 units, Vitamin C 34 units, Calcium 0 units, Iron 5 units
Bon appetit!
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