- 3 cups [750 mL] boiled rice
- 1/4 cup [60 mL] lemon juice
- 2 cups [500 mL] spinach
- 3/4 cup [190 mL] raisins
- 1 cup [250 mL] sprout beans
- 1 cup [250 mL] cashew nuts
- 1 cup [250 mL] cooked or raw* turkey dices
- 1 cup [250 mL] mushroom pieces
- 5 celery stalks, sliced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1/2 cup [125 mL] chopped green onion
- Freshly chopped parsley
- Salt and pepper, to taste
Sauce
- 1/4 cup [60 mL] oil
- 3 tablespoons [45 mL] honey
- 1 teaspoon [5 mL minced garlic
- 3 tablespoons [45 mL] soy sauce
- 2 teaspoons [10 mL] lemon juice
- Freshly chopped parsley
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- *Cook raw turkey dices into hot marinade, before adding other ingredients.
- Mix together all sauce ingredients.
- Preheat sauce into a wok or a frypan.
- Mix in all remaining ingredients.
- Stir-fry until vegetables are soft, yet still crunchy.
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