From Linda Gassenheimer’s Dinner in Minutes Column
1 teaspoon canola oil
1 cup sliced red onion
1 cup sliced red bell pepper
2 cups sliced bok choy
2 teaspoons minced garlic
1 teaspoon cornstarch
1 tablespoon water
6 tablespoons bottled low-salt teriyaki sauce
3/4 pound cooked turkey thinly sliced, about 2 1/2 cups
Heat canola oil in a wok or skillet over high heat. When oil is smoking, add the onion, red pepper, bok choy and garlic. Stir-fry 3 minutes. Meanwhile, mix cornstarch with 1 tablespoon water and set aside. Add the turkey to the wok and stir-fry 1 minute. Move ingredients to the sides of the wok, leaving a hole in the center. Add the teriyaki sauce and the cornstarch mixture. Toss the ingredients with the sauce for about 1 minute or until the sauce starts to thicken and coats the food. Serve over rice. Makes 2 servings.
Per serving: 310 calories (20 percent from fat), 6.9 g fat (1.7 g saturated, 2.4 g monounsaturated), 114 mg cholesterol, 42.9 g protein, 19.2 g carbohydrates, 3.2 g fiber, 801 mg sodium.