1 large shallot, cut in half lengthwise and thinly sliced
1-inch knob fresh ginger, grated
1/2 tsp red pepper flakes, optional
1 medium zucchini, diced
2 cups green beans, ends trimmed and rough chopped
2 cups loosely packed snow peas, ends trimmed
1 large scallion, white and light green parts only (green tops saved for garnish), thinly sliced
Handful pea shoots, optional
Orange Ginger Sauce: Whisk orange juice and cornstarch together. Add remaining ingredients and whisk well. Set aside.
Stir Fry: Heat oil in a large skillet or wok set over medium heat. Season turkey breast with salt and pepper and add to pan. Cook for 8-10 minutes or until no pink remains.
Add shallot, ginger, red pepper flakes (if using) and zucchini to the skillet. Sauté for 5 minutes or until zucchini is just starting to brown. Add the green beans and snow peas and sauté for 4 minute or until bright green and tender crisp.
Add Orange Ginger sauce and toss until skillet mixture is coated and glossy. Adjust salt and pepper to taste. Spoon into bowls and top with scallions greens and pea shoots (if using).
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