1 lb (450 g) boneless, skinless Canadian Turkey Breast, cut into bite size pieces
1 Tbsp (15 mL) Canola Oil
1 bag (1.5 lbs./750 g) frozen Thai or Asian style Vegetable mix
1 can (8 oz./227 mL) sliced Bamboo Shoots, drained
2 Tbsp (30 mL) Cornstarch
In bowl whisk together turkey stock, soy and oyster sauces, lime juice, ginger, garlic, sugar and hot chili pepper.
Pour half of the marinade into a resealable bag and add turkey. Seal bag and move turkey around in bag to coat completely.
Refrigerate for at least 30 minutes or up to 8 hours. Alternatively, freeze marinated turkey for up to 1 week.
Cover and refrigerate remaining marinade for up to 1 week.
In wok or large non-stick skillet, heat oil over medium high heat.
Add turkey to skillet and brown for 3 minutes.
Add vegetables and bamboo shoots to skillet and cook, stirring for 2 minutes.
Meanwhile, whisk cornstarch into reserved marinade.
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).
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