Turkey Stirfry

by Amanda Koppelman-Milstein
Serves 3-4

  • 1 cup Boneless Dark Turkey (or 1 cup leftover cooked turkey), diced
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon olive oil
  • 1 cup peas
  • 2 sliced red peppers
  • 1 can of chickpeas, drained
  • 1 cup tomato sauce
  • Oregano to taste
  1. If using raw turkey meat, heat oil in a large wok or frying pan and cook turkey over medium heat until cooked through, stirring occasionally.  Set aside.
  2. Add oil to the pan and fry the chopped onion and garlic until they are brown. Add the peas, beans, peppers, and turkey, cup of tomato sauce, and oregano, and cook everything for around 10 minutes.

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