1/2 cup pineapple juice
2 tbsp hoisin sauce
1 tsp toasted sesame oil
1/2 tsp ground cardamom
1/4 tsp crushed red pepper flakes
Vegetable oil spray
1 pound boneless, skinless turkey
tenderloins, all visible fat discarded, cut into thin strips
1/2 tbsp canola oil
2 cups small broccoli florets
1 medium rib of celery, sliced
1/2 cup sliced green onions
1 1/2 cup sliced exotic mushrooms (straw,
enoki, wood ear or button mushrooms)
2 medium garlic cloves, minced
8-ounce can sliced water chestnuts,
rinsed and drained
2 tsp cornstarch
1/4 cup pineapple juice
3 Very Lean Meat
Calories from Fat 34
Saturated Fat 0.6g
Dietary Fiber 3g
- In a small bowl, stir together 1/2
cup pineapple juice, hoisin sauce, sesame oil, cardamom and red
- Heat a large nonstick skillet or
wok over medium-high heat. Remove from the heat and lightly spray
with vegetable oil spray. Cook the turkey for 5-7 minutes, or until
no longer pink in the center, stirring frequently. Transfer the
turkey to a plate. Lightly cover with aluminum foil to keep warm.
- Reduce the heat to medium. Pour the
vegetable oil into the same skillet and swirl to coat the bottom.
Cook the broccoli, celery, and green onions for 3-4 minutes, or until
the broccoli is tender-crisp, stirring frequently.
- Stir in the mushrooms and garlic.
Cook for 2-4 minutes, or until the mushrooms begin on soften.
- Stir in the turkey, water chestnuts
and pineapple juice mixture. Increase the heat to medium high and
bring to a boil.
- Put the cornstarch in a small bowl.
Add the remaining 1/4 cup pineapple juice, stirring to dissolve. Stir
into the turkey mixture. Cook for 1 minute, or until the mixture
comes to a boil and thickens, stirring frequently.