Tamari Turkey and Beans Recipe
What You Need
2 teaspoons finely chopped gingerroot
1 to 2 large cloves garlic
2 to 3 teaspoons sesame oil
12 ounces boneless skinless turkey or chicken breast, cut into 1-inch pieces
1 cup chopped onions
3/4 cup chopped green bell pepper
1 can (15 ounces) Black beans or Blackeyes or 1 1/2 cups cooked dry-packaged Black beans or Blackeyes, rinsed, drained
1/2 cup fat-free reduced-sodium chicken broth
1 to 2 tablespoons cornstarch
Pepper, to taste
8 flour tortillas (8-inch), warm
What To Do
1. Stir-fry gingerroot and garlic in oil in wok or large skillet 2 to 3 minutes. Add turkey and stir-fry until browned, 3 to 4 minutes.
2. Add stir-fry blend to skillet; cook, covered, until vegetables are thawed, 2 to 3 minutes. Stir in beans.
3. Mix chicken broth, soy sauce, and cornstarch; pour into skillet and heat to boiling. Boil, stirring constantly, until thickened, about 1 minute. Season to taste with pepper.
4. Spoon about 1/2 cup turkey mixture on tortillas and roll up.
Tip: Tamari Turkey and Beans can also be served with rice or Chinese egg noodles. For kitchen convenience, frozen chopped onions and green peppers or frozen seasoning mix (a combination of chopped onions and green and red peppers) can be used.
Source: This recipe appears courtesy of the American Dry Bean Board.
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