Turkey Tenderloin Stir Fry

This recipe is an easy favorite to make. We use turkey tenderloin instead of chicken or pork as we love the flavor turkey adds to this meal. You can easily substitute tofu as well. There is one trick with stir fry, you must use very hot oil. As such, this recipe is a bit intimidating if you're not used to working with very hot oil that can splatter when you add in any vegetables/meats with high water contents. You can prevent this to some degree by working to remove excess water from the surfaces of your ingredients. Nonetheless, this recipe is a favorite because it contains your major subgroups. To make the recipe faster, we use instant brown rice that cooks in roughly 10 minutes.

Here it is:

Turkey Tenderloin Stir Fry
1 Turkey Tenderloin, cut into cubes
Green Pepper, chopped
Onion, chopped
3 Garlic Cloves, crushed
Mushrooms, sliced
Teriyaki Marinade
Salt
Pepper
Crushed Red Pepper (optional)
Olive Oil
Brown Rice, cooked
3 Eggs, fried

Start by washing your turkey tenderloin. Remove any excess fat or tendons to prevent chewiness. Cube the turkey tenderloin and place in a bowl containing the Teriyaki sauce with some cracked black pepper. Marinate the turkey for 10-15 minutes in the refrigerator, shaking the bowl to redistribute the marinade every 5 minutes. After marinating, heat some olive oil in a frying pan and add the turkey. Cook until browned.

In a wok, heat a sufficient volume of oil to coat the bottom of the pan. Be sure the oil is hot by flicking a drop of water into it, checking for splatter. The oil is hot and ready if it splatters in response to the water. Add all vegetables and saute. When the mushrooms begin to brown, add a few splashes of Teriyaki sauce and continue to saute. Add the turkey and eggs and mix. Add in crushed red pepper or cayenne pepper for spice. Saute and serve over rice.