• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
223
Protein:
24 g
Fat:
4 g
Carbohydrates:
26 g
Sodium:
660 mg
Easter Egg Purple
Easter Egg Purple
Serves: 4-6
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
  1. In bowl whisk together turkey stock, soy and oyster sauces, lime juice, ginger, garlic, sugar and hot chili pepper.
  2. Pour half of the marinade into a resealable bag and add turkey. Seal bag and move turkey around in bag to coat completely.
  3. Refrigerate for at least 30 minutes or up to 8 hours. Alternatively, freeze marinated turkey for up to 1 week.
  4. Cover and refrigerate remaining marinade for up to 1 week.
  5. In wok or large non-stick skillet, heat oil over medium high heat.
  6. Add turkey to skillet and brown for 3 minutes.
  7. Add vegetables and bamboo shoots to skillet and cook, stirring for 2 minutes.
  8. Meanwhile, whisk cornstarch into reserved marinade.
  9. Pour into skillet and cook, stirring for about 5 minutes or until vegetables are tender crisp and turkey is no longer pink inside.
Fresh Vegetable Substitute: Omit frozen vegetables and use 6 cups (1.5 L) of chopped fresh vegetables such as sliced pepper, broccoli, carrots, snow peas and onions. If using fresh vegetables reduce the cornstarch to 4 tsp (20 mL).
Easter Egg Pink
Easter Egg Pink

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