Jewish Christmas Turkey Stir Fry
1-1/2 pounds KOL Foods organic-fed, pastured Turkey schnitzel cutlets, breast fillet or thigh fillet
1 tablespoon grape seed or canola oil
1 small onion, chopped
1 carrot, julienned
1/2 medium green pepper, sliced
2 cups fresh mushrooms, sliced
1 cup KOL Foods chicken or poultry bone broth
3 tablespoons arrow root or rice flour or other starch
3 tablespoons low-sodium soy sauce
1/2 teaspoon ground ginger
2 cups of vegetables: we suggest pea pods, green beans, broccoli, bok choy, tomatoes; trimmed
4 cups rice, cooked
1/3 cup cashews, optional
1. In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5-6 minutes. Remove turkey and keep warm. Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender, about 5 minutes.
2. In a small bowl, combine the chicken broth, arrow root, soy sauce and ginger. Add to skillet; cook and stir until thickened and bubbly.
3. Return turkey to skillet with suggested vegetables; cook and stir until heated through.
4. Serve with rice. Top with cashews.