Eating a variety of fruits and vegetables is essential to a healthy diet. This salad features fruit, vegetables, and even a lean protein to create a healthy, balanced meal in one dish. The mango and fish sauce give the stir-fry a fun, zesty flavor, and stir-fry dishes are quick and easy to throw together, so you can be enjoying it in no time!
2 Tbsp. fish sauce
3 Tbsp. lime juice
1 tsp. cornstarch
1 tsp. brown sugar
2 Tbsp. canola oil, divided
1 lb. turkey fillets, cut into 1-inch pieces
3 cloves garlic, minced
1 tsp. minced ginger
1/4-1/2 tsp. crushed red pepper or to taste
4 cups small broccoli florets
1/4 cup low-sodium chicken broth, water may be substituted
2 mangoes, peeled and sliced
5 scallions, cut into 1-inch pieces, including green stems
2 Tbsp. chopped fresh cilantro
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
6 lime wedges
Combine fish sauce, lime juice, cornstarch and brown sugar in a mixing bowl. Set aside.
Heat 1 tablespoon oil in large skillet or wok over high heat. Add turkey, stirring frequently until cooked through, about 5 to 7 minutes. Transfer to plate and set aside.
Add remaining oil, garlic, ginger and red pepper to skillet or wok. Cook, stirring constantly, for 30 seconds or less.
Add broccoli and broth. Cook, stirring constantly, until broccoli begins to soften, about 2 minutes. Add mangoes and scallions. Cook, stirring constantly, for about 1 minute.
Add the fish sauce mixture and turkey. Cook, stirring constantly, until the sauce thickens and the turkey is heated through, about 1 to 2 minutes. Stir in cilantro, basil and mint.
Serve with lime wedges.
Makes 6 servings.
Per serving: 200 calories, 6 g total fat (<1 g saturated fat), 18 g carbohydrate, 21 g protein, 2.5 g dietary fiber, 548 mg sodium.
Recipe from the American Institute for Cancer Research.