Quick and healthy weeknight or post-holiday meal.
Turkey Almond Stir Fry
Savories & Sides
1/2 cup Mandelin Natural Sliced Almonds
3/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
1 tablespoons canola oil
2 large cloves garlic, minced
1 tablsepoon minced, peeled fresh ginger
4 scallions, thinly sliced, ¼ of green reserved for garnish
1 head Napa cabbage (about 2 pounds), cut into 1-inch wide pieces
1/2 lb. snow peas
2 cups diced cooked turkey (about 10 ounces)
1/2 tsp. crushed red pepper flakes, or to taste
1 tablespoon toasted sesame oil
To prepare stir fry, toast the almonds in a dry skillet over a medium-high heat, stirring frequently, until they are golden and fragrant, about 3 minutes.
In a small bowl whisk the chicken broth, soy sauce and cornstarch until the cornstarch is dissolved. Heat the canola oil in a wok or very large deep skillet over a medium-high heat. Add the garlic, ginger and scallion and cook, stirring, for 1 minute. Add the cabbage and cook, stirring, until it begins to wilt, about 1 minute. Add the snow peas, turkey, crushed red pepper flakes and the cornstarch mixture. Turn the heat up to high and cook, stirring, until the vegetables are crisp-tender, the turkey is warmed through and the sauce thickens slightly, about 5 minutes.
Remove from the heat, stir in the almonds and the sesame oil. Serve garnished with scallion greens.
Almond Board of California