Stir-Fried Turkey, Almonds, and Vegetables is a delicious way to get the taste of Asian take-out at home.
Magic happens when turkey breast is cut into small pieces and cooked quickly along with crisp-tender vegetables and slivered almonds. The turkey, zucchini, carrots and red pepper, are cooked to perfection, and the almonds turn a golden brown.
The biggest story is the sauce; a combination of tangy rice vinegar, soy sauce, freshly grated ginger, and minced garlic. This sauce wraps the turkey, almonds, and veggies in delightful flavor. Toasted sesame seeds provide the final flourish. Serve with steamed white or brown rice (or the “easy button” microwaved option) and dig in.
Velveting Turkey for Stir-Fried Turkey, Almonds, and Vegetables
Velveting was a new technique for me and I suspect it may be for some of you as well. Essentially it unlocks the mystery of how restaurants manage to keep the meat so tender in their stir-fry.
Turkey is cut into small pieces and coated in a mixture of egg white, corn starch, vinegar, salt, and vegetable oil. This mixture tenderizes the meat and locks in the moisture. After marinating for 30 minutes, the turkey is sauteed briefly like a normal stir-fry. FYI- I velveted my turkey for 3 hours, for convenience reasons, and it worked out fine.
Some recipes like the Chicken and Broccoli Stir-Fry referenced in the link below, boil the chicken after marinating it and before stir-frying. I skipped this step, and covered the chicken to let it steam, while I cooked the vegetables. This resulted in tender, fully cooked turkey and eliminated a step.
The Art of Adapting A Stir-Fry Recipe
I started with a recipe called Stir-Fried Turkey which I found in my Byerly’s cookbook. The turkey, vegetables, and whole blanched almonds looked amazing. The sauce for this recipe however turned out to be quite bland.
That sent me on a search for a better sauce which led me to the kitchn’s website. Here I discovered the technique for velveting and a more flavorful sauce. I adapted this sauce by adding the grated ginger (vs sautéing it with the veggies), and kicking up the flavor with more soy sauce. Another option would be to add some crushed red pepper if you want some heat.
I also used slivered almonds instead of whole blanched almonds. Slivered almonds are easier to eat and I was unable to find whole blanched almonds.
You can adapt your stir fry by selecting your choice of protein, vegetables, and sauces. Keep in mind firmer vegetables like broccoli, require blanching first.
Love Stir-Frys?
Here are a few additional stir-fries I think you’ll like.
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Stir-Fried Turkey, Almonds and Vegetable
Ingredients
Turkey Velveting
- 1 tbsp. rice vinegar
- 1 large egg white, slightly beaten
- 1 tbsp. corn starch
- ½ tsp. kosher salt
- 1 tbsp. vegetable oil
- 1 lb. turkey breast slices or cutlets cut into ¼ inch x 2' pieces
Almonds & Vegetables
- 2 c. zucchini, sliced diagonally (½ inch thick)
- 1 red pepper, seeded, cut into strips
- ½ c. slivered almonds
- 1 medium carrot, peeled and cut into matchstick size pieces
- ¼ tsp. salt (or add more, or less, to taste)
Stir-Fry Sauce
- ¼ c. chicken broth
- 2 tbsp. rice vinegar
- 2 tsp. minced garlic (or add more, or less, to taste)
- 2 tsp. soy sauce (or add more, or less, to taste)
- 1-2 tsp. grated fresh ginger (use 2 tsp. if you're a ginger fan like I am)
- 1 tsp. corn starch
Stir Fry Process & Finishing Touches
- 3 tbsp. vegetable oil, divided
- toasted sesame seeds
- cooked white or brown rice
Instructions
"Velvet" the turkey
- Whisk rice vinegar, beaten egg white, cornstarch, salt, and vegetable oil in a bowl large enough for the turkey pieces. Add turkey and toss to coat well. Cover and refrigerate for a minimum of 30 minutes or up to 3 hours.
Stir-fry Sauce
- Combine all stir-fry ingredients in small bowl or glass measuring cup,
Cooking Turkey and Vegetables
- Heat 1 tbsp. of oil a large skillet over medium-high heat. Sauté turkey on both sides, for 2 minutes. Remove turkey from pan and place on plate or bowl and cover to keep warm. (Don't worry if it's not cooked through. It will steam as it sits and also go back into the pan again.)
- Add 1 tbsp. of oil to pan and sauté the zucchini slices on both sides for 1 to 1½ minutes until crisp tender (they will finish cooking as they sit.) Remove from pan and dump onto a large plate.
- Add 1 tbsp. of olive oil to pan and saute red pepper, carrots, almonds, and salt, sauteing for 1 to 1½ minutes, until peppers and carrots are crisp-tender and almonds are golden-brown.
- Add turkey back into the pan, along with the zucchini and stir-fry sauce, stirring to coat. Continue to saute for another minute or two until sauce thickens and everything is warm. Serve with steamed rice, and finish with a sprinkle of toasted sesame seeds.
😋