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Ingredients

1 tablespoon Cornstarch
1/2 cup Apricot nectar
3 tablespoons Reduced-sodium soy sauce
2 tablespoons White vinegar
1/4 teaspoon Crushed red pepper flakes
1/2 cup Dried apricot halves, cut in half lengthwise
1 pound Turkey tenderloin, cut into thin slices
1 teaspoon Canola oil
1 teaspoon Sesame oil or additional canola oil
2-1/2 cups Fresh snow peas
1 Medium onion, chopped
1 Medium sweet red or yellow pepper, cut into 1-inch pieces
Hot cooked couscous, optional

Preparation

In a small bowl, combine the cornstarch, apricot nectar, soy sauce, vinegar and red pepper flakes until smooth. Add apricots; set aside.

In a large nonstick skillet or wok, stir-fry turkey in canola and sesame oil until no longer pink. Add the peas, onion and red pepper; stir-fry until crisp-tender. Remove meat and vegetables with a slotted spoon; keep warm.

Stir cornstarch mixture and gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return meat and vegetables to the pan; toss to coat. Heat through. Serve over couscous if desired. Yield: 4 servings.

Cook's Notes

Nutritional Analysis: One serving (1-1/2 cup stir-fry mixture, calculated without couscous) equals 270 calories, 3 g fat (1 g saturated fat), 82 mg cholesterol, 512 mg sodium, 27 g carbohydrate, 4 g fiber, 33 g protein. Diabetic Exchanges: 4 very lean meat, 2 vegetable, 1 fruit, 1/2 fat.

Nutrition Information