Recipe: Thai turkey stir fry

Thai turkey stir fry

Makes 4 servings

Ingredients:

• 1 tbsp (15 mL) vegetable oil
• 2 cloves garlic, finely chopped
• One 2 inch (5 cm) piece gingerroot, grated
• 1 lb (500 g) boneless, skinless turkey breast cut into strips
• 1 head bok choy (about 1 lb/500 g), chopped
• 1 red bell pepper, julienned
• 1/2 cup (125 mL) light coconut milk
• 1 tsp (5 mL) grated lime zest
• 2 tbsp (25 mL) freshly squeezed lime juice
• 1 tbsp (15 mL) reduced sodium soy sauce
• 1 tsp (5 mL) red curry paste
• salt and freshly ground black pepper
• 2 tsp (10 mL) chopped fresh cilantro

Preparation:

1. Heat a wok or large skillet over medium-high heat. Add oil and swirl to coat wok. Sauté garlic, ginger and turkey for about 10 minutes or until turkey is lightly browned on the outside and no longer pink inside. Add bok choy and red pepper; sauté for 4 minutes. Stir in coconut milk, lime zest, lime juice, soy sauce and curry paste; bring to a boil. Reduce heat and simmer for 10 minutes or until sauce has thickened slightly. Season to taste with salt and pepper.
2. Ladle onto plates and garnish with cilantro.

Nutrients per serving:

• Calories: 227
• Protein: 30 g
• Fat: 8 g
• Carbohydrates: 10 g
• Saturated fat: 2.4 g
• Fibre: 3 g
• Sodium: 315 mg

Recipe courtesy of Simply Great Food. Dietitians of Canada.