tablespoons rice vinegar (Alternate: white vinegar)
tablespoons vegetable oil
clove garlic, minced
teaspoon minced, peeled fresh gingerroot
pound green beans, split lengthwise and lightly steamed
cup thinly sliced scallions
cups hot, cooked Chinese noodles (optional)
Carrots and scallions cut in flower shapes (optional)
Cilantro sprigs (optional)
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.
Meanwhile, in small bowl, combine remaining 1/4 cup wine, 2 tablespoons soy sauce, sugar and vinegar; set aside.
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.
Serve over Chinese noodles, garnished with carrot and scallion flowers and cilantro sprigs.
Servings Per Recipe 5
Amount Per Serving (* % of Daily Value)
Total Fat4.5g (0%)
Saturated Fat 0.4g (0%)
Trans Fat 0g
Total Carbohydrate4g (0%)
Dietary Fiber 1g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.