2 cup Turkey, chopped cooked
1 1/2 tsp Curry powder
1 tbsp Soy sauce
4 Green onions, chopped
4 Celery stalks, chopped thin
1 lb Fresh pea pods, snipped
1 Sweet red pepper, sliced
1 tbsp Cornstarch
1 1/2 cup Water
Directions
Heat a nonstick wok or skillet. Add the turkey, curry powder, soy
sauce, and onions. Saute until the turkey is heated, about 2
minutes. Add the celery, pea pods and pepper. Stir-fry another 3 to
4 minutes. Add the cornstarch that has been dissolved in the water.
Cook just until the liquid thickens.
1/4 recipe = 151 calories, 3 lean meat, 1 vegetable exchange 7 grams
carbohydrate, 22 grams protein, 4 grams fat 285 mg sodium, 404 mg
potassium, 54 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93
Servings: 4 servings
Curry Turkey Stir-Fry Recipe brought to you by Recipe Ideas
Categories: Diabetic; Poultry; Low-Fat/Cal; Curries
The History of Recipes
It is possible to follow the history of written recipes way back into distant history, in truth as far back into history as the ancient Egyptians, and maybe further still. However, mostly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Later on, in The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Aspicius tells us how the ancient Romans made use of many different spices, including some that we all recognise like bay, mint and asafoetida. Later on in the 1400s, knights returning from the crusades brought us a variety of spices and herbs from the holy lands, including basil and coriander. These new culinary innovations prompted a torrent in books on cookery, some of which are kept safe in private libraries. For the decades that followed, the wealthy families of Europe strove to serve up the most exotic banquets, and consequentially the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. By the time we get to the 20th century, recipe publications are greatly in demand mostly due to better eduction, more leisure time and being a little richer. |
We hope you enjoy this Curry Turkey Stir Fry recipe.
