Turkey and Vegetable Stir-Fry

Instructions

1. Step 1

   On the cutting board, use the chef's knife to cut the turkey breast into thin strips, seed and slice the bell pepper, cut the broccoli into small florets, thinly slice the peeled carrot, and mince the garlic. Keep the raw turkey separate from the vegetables and wash the cutting board and chef's knife before handling cooked food.

   Cookware: Chef Knife, cutting board, Vegetable Peeler

2. Step 2

   Heat the wok over high heat until hot, then add 15.0 ml of canola oil. Stir-fry 300.0 gr of turkey breast in a single layer for about 4 minutes, turning with the stir-fry spatula until browned outside, opaque with no pink remaining, and at least 74°C internally.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 ml Canola Oil, 300.0 gr Turkey Breast

   Cookware: Food Thermometer — temperature-check, stir-fry spatula, wok — high heat

3. Step 3

   Transfer the cooked turkey to the clean mixing bowl. Add the remaining 15.0 ml of canola oil to the wok, stir-fry the remaining 300.0 gr of turkey breast for about 4 minutes, and transfer it to the mixing bowl when browned, opaque, free of pink, and at least 74°C internally.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 ml Canola Oil, 300.0 gr Turkey Breast

   Cookware: Food Thermometer — temperature-check, mixing bowl, stir-fry spatula, wok — high heat

4. Step 4

   Add the bell pepper, broccoli, carrot, and garlic to the wok over medium-high heat, stirring constantly for about 5 minutes until the vegetables are brightly colored, the broccoli is tender, and the carrots remain slightly crisp.

   Timer: 5 min (fixed)

   Ingredients used: 240.0 gr Bell Pepper, 300.0 gr Broccoli, 150.0 gr Carrot, 12.0 gr Garlic

   Cookware: stir-fry spatula, wok — medium-high heat

5. Step 5

   Return the cooked turkey from the mixing bowl to the wok. In the now-empty mixing bowl, stir the soy sauce, water, and cornstarch thoroughly with the stir-fry spatula until smooth, then pour the diluted sauce into the wok.

   Ingredients used: 8.0 gr Cornstarch, 60.0 ml Soy Sauce, 120.0 ml Water

   Cookware: mixing bowl, stir-fry spatula, wok — medium heat

6. Step 6

   Simmer the turkey, vegetables, and sauce over medium heat for about 3 minutes, stirring continuously, until the sauce is glossy and thick enough to coat the turkey and vegetables.

   Timer: 3 min (fixed)

   Cookware: stir-fry spatula, wok — medium heat

7. Step 7

   Taste the sauce, then stir in 1.0 gr of salt at the end. Remove the wok from the heat when the turkey is fully cooked and the vegetables are tender-crisp.

   Ingredients used: 1.0 gr Salt

   Cookware: stir-fry spatula, wok