Total Time
35mins
Prep 20 mins
Cook 15 mins

Tasty Asian-style fare with some crunch from a Martha Stewart Kids magazine.

Ingredients Nutrition

Directions

  1. In a bowl, whisk together egg and 4 tbsp cornstarch; add turkey, set aside.
  2. In another bowl, whisk together vinegar, sugar, soy sauce, stock and remaining 2 tbsp cornstarch.
  3. Heat a medium-size skillet over medium heat and then add oil.
  4. Using a slotted spoon, transfer turkey to hot pan.
  5. Cook, tossing occasionally, until all meat is golden brown, 10-12 minutes; set aside.
  6. Add carrots and 3/4 cup water to the pan. Cook, stirring, until water has evaporated and carrot pieces are soft 8-10 minutes.
  7. Pour in vinegar mixture; bring to simmer, stirring.
  8. Add bell pepper slices. Cook, stirring until sauce is thick and shiny, about 2 minutes.
  9. Stir in peas, pineapple and turkey.
  10. Serve over hot rice.