Skinless, boneless turkey breast with fresh local asparagus and shiitake mushrooms are sauteed in a zesty garlic chili and ginger root-infused broth for a fragrant, flavourful meal.
Serve over steamed jasmine rice or noodles.
Turkey, Asparagus and Shiitake Saute
500 g (1 lb) boneless, skinless turkey breast, cut into strips
5 ml (1 tsp) baking soda
5 ml (1 tsp) cornstarch
15 ml (1 tbsp) soy sauce
10 ml (2 tsp) vegetable oil
10 ml (2 tsp) garlic chili sauce
15 ml (1 tbsp) grated fresh peeled ginger root
1 onion, sliced
500 ml (2 cups) sliced shiitake mushroom caps (stems removed)
250 ml (1 cup) turkey or chicken broth
500 ml (2 cups) chopped asparagus or trimmed snap peas
30 ml (2 tbsp) hoisin sauce
In a bowl, combine turkey with baking soda, cornstarch and soy sauce. Stir to ensure all the turkey is coated. Let sit for 10 minutes while preparing other ingredients.
In a large non-stick skillet, heat oil over medium-high heat and brown turkey pieces. Transfer to a plate. Stir garlic chili sauce into the same skillet until fragrant, about 30 seconds. Stir in ginger for 30 seconds. Add onion and cook until softened, about 3 minutes. Add mushrooms, stirring often, until golden and lightly softened, about 2 minutes.
Pour in broth, scraping any brown bits from bottom of pan. Add asparagus, turkey with any accumulated juices and hoisin and stir to combine. Cover, reduce heat to simmer and cook for 3 minutes or until turkey is cooked through, asparagus is tender crisp and the sauce has slightly thickened.
Makes 4 servings.
Nutrition information per serving: 240 calories; 32 g protein; 3 g total fat (1 g saturated fat); 22 g carbohydrate; 45 mg cholesterol; 4 g fibre; 820 mg sodium.
Source: Ontario Turkey, makesitsuper.ca.