Curry Turkey Stir-frycurries, diabetic, lowfat, poultry 2 cup turkey; chopped cooked 1 1/2 teaspoon curry powder 1 tablespoon soy sauce 4 green onions; chopped 4 celery stalks; chopped thin 1 lb fresh pea pods; snipped 1 sweet red pepper; sliced 1 tablespoon cornstarch 1 1/2 cup water Heat a nonstick wok or skillet. Add the turkey, curry powder, soy sauce, and onions. Saute until the turkey is heated, about 2 minutes. Add the celery, pea pods and pepper. Stir-fry another 3 to 4 minutes. Add the cornstarch that has been dissolved in the water. Cook just until the liquid thickens. 1/4 recipe = 151 calories, 3 lean meat, 1 vegetable exchange 7 grams carbohydrate, 22 grams protein, 4 grams fat 285 mg sodium, 404 mg potassium, 54 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 |
