1/2 lb Turkey Tenderloin, Cut In 3X1/2" Strips
2 tbsp All-Purpose Flour
1/4 tsp Salt
1/4 tsp Pepper
2 tsp Vegetable Oil
Nonfat Cooking Spray
1 cup Green Bell Pepper, Strips
2 tbsp Minced Shallots
1 tsp Minced Peeled Fresh Ginger
2/3 cup Nonfat Chicken Broth, Low Sodium
1 tbsp Chopped Dried Apricots
1 tbsp Currants
2 tsp Brown Sugar
2 tsp Balsamic Vinegar
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This recipe is delicious over angel hair pasta.
Combine turkey tenderloin, all-purpose flour, salt and pepper in a large zip-top plastic bag; seal and shake to coat. Heat oil in a large nonstick skillet coated with cooking spray over med-high heat until hot. Add turkey mixture, and stir-fry 3 min or until lightly browned. Remove turkey mixture from skillet. Set aside, and keep warm.
Wipe skillet with paper towels, and re-coat with cooking spray. Place skillet over med-high heat. Add bell pepper, shallots and ginger; stir-fry 1 1/2 min. Add nectar and remaining ingredients; bring to a boil. Cook over medium heat 3 min or until slightly thick. Return turkey to skillet, and cook 1 min or until thoroughly heated.
Yield: 2 servings (serving size: 1 1/4 C)
According to magazine: Cal 311; Fat 7.5g; Carb 31.3g; Fib 2.3g; Pro 29.6g; Sod 398mg; CFF 22%
Entered into MasterCook by Reggie Dwork <reggie@reggie.com>
Recipe by: Cooking Light, Aug 1997 Posted to Digest eat-lf.v097.n215 by Reggie Dwork <reggie@reggie.com> on Aug 26, 1997
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