Cranberry Turkey Stir Fry + Exchanges

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Senior Cook
Jun 16, 2002
Montana, USA
Diabetic Exchanges
Serves: 4..... Stir-Fry

2 garlic cloves, minced
1 T. canola oil
2 c. julienned carrots
2 c. uncooked turkey breast strips
2 c. julienned zucchini
1 c. canned bean sprouts
1 can (8 oz.) jellied cranberry sauce
1/3 c. apple juice
1/4 c. reduced-sodium soy sauce
1/4 c. cider vinegar
1 T. cornstarch
1/4 c. cold water
4 c. hot cooked rice

In a non-stick skillet or wok, stir-fry garlic for 30 seconds. Add carrots; stir-fry for 2 minutes. Add turkey, zucchini and bean sprouts; stir-fry for 3 minutes longer. Combine the next 4 ingredients; stir into skillet. Bring to a boil.

Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly and turkey juices run clear. Serve over hot rice.

Nutritional Analysis: One serving (1 c. turkey mixture with 1 cup rice) equals: 530 calories…10 gm fat (2 gm saturated)…55 mg cholesterol…696 mg sodium…83 gm carbohydrate…5 gm fiber…26 gm protein ++++ Exchanges: 3 starch…2 lean meat…2 fruit…1 vegetable

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