Meals Matter

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Contributed By: lydiaann22
tasteofhome.com

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 with couscous if desired. Yield: 4 servings.

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