Recipes

Prep/Cook Time: 15 Minutes
Servings: 5
Average Rating:

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1	package PERDUE® FIT & EASY® Boneless, Skinless Turkey Breasts, Thin-Sliced PERDUE® FIT & EASY® Boneless, Skinless Turkey Breasts, Thin-Sliced (10146)
	Alternate Perdue Products:
	PERDUE® FIT & EASY® Boneless, Skinless Turkey Breast Filets PERDUE® FIT & EASY® Boneless, Skinless Turkey Breast Filets (10250)
1/2	cup white wine, divided
3	tablespoons reduced sodium soy sauce, divided
1	tablespoon cornstarch
	Ground pepper to taste
1	tablespoon sugar
2	tablespoons rice vinegar (Alternate: white vinegar)
1 1/2	tablespoons vegetable oil
1	clove garlic, minced
1	teaspoon minced, peeled fresh gingerroot
2	carrots, shredded
1/3	pound green beans, split lengthwise and lightly steamed
1/2	cup thinly sliced scallions
2	cups hot, cooked Chinese noodles (optional)
	Carrots and scallions cut in flower shapes (optional)
	Cilantro sprigs (optional)

1. Slice turkey in thin strips; place in medium bowl. Sprinkle with 1/4 cup wine, 1 tablespoon soy sauce, cornstarch and pepper; toss to coat with mixture and marinate at room temperature 15 minutes.
2. Meanwhile, in small bowl, combine remaining 1/4 cup wine, 2 tablespoons soy sauce, sugar and vinegar; set aside.
3. Over medium-high heat, heat wok or large, heavy nonstick skillet. Slowly add oil; stir in garlic, ginger and turkey. Stir-fry 3 to 4 minutes until turkey is cooked through. Add carrots, beans, scallions and reserved wine mixture; cook 1 to 2 minutes longer.
4. Serve over Chinese noodles, garnished with carrot and scallion flowers and cilantro sprigs.