How To make Lemon Turkey Stir Fry and Pasta
1 lb Linguine or Spaghetti
-OR Thin Spaghetti, -uncooked 1 1/2 lb Turkey cutlets
-- cut into 1/2-inch strips 1 tb Soy sauce
1 tb White wine vinegar
2 ts Cornstarch
1 t Lemon pepper
2 tb Olive or vegetable oil
6 md Green onions -- sliced
1 md Fresh lemon
- cut into 10 thin slices - and slivered 1 Garlic clove
finely minced
10 oz Fresh spinach :
washed,
-- drained and chopped
Prepare pasta according to package directions; drain. In self-closing plastic bag, combine turkey, soy sauce, vinegar, cornstarch and lemon pepper. Shake bag to coat turkey thoroughly. Refrigerate 30 minutes to allow flavors to blend. In large skillet, over medium heat, saute turkey and marinade in oil 2 to 3 minutes, or until turkey is no longer pink. Add onions, lemon slivers and garlic; continue to cook until onions are translucent. Stir in spinach and cook until just wilted. Spoon over hot pasta and garnish with parsley and lemon slices, if desired. Each serving provides: 571 Calories; 47.8 g Protein; 75.5 g Carbohydrates; 7.7 g Fat; 97.2 mg Cholesterol;
278 mg Sodium. Calories from Fat: 12%
Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)
How To make Lemon Turkey Stir Fry and Pasta's Videos
This Recipe Will Change the Way You Cook Leek! ☺️ #leek
If you're looking for a delicious and healthy Turkish dish to try, then you need to check out this leek recipe! This recipe is full of flavor and perfect as a side dish with any meal or light main dish. Be sure to give this famous classic Turkish recipe a try made by Aysenur Altan!
For Vegan Leek In Olive Oil Zeytinyağlı Pırasa Dish:
1/2 to 750 gr. leek
1 medium size onion
1-2 carrot
4-5 tbsp olive oil
2 tbsp rice
1 tsp salt
1 tsp sugar
juice of an orange
about 1/3 cup water if needed to cook
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Clean the stems of the leek and slice as shown in the video. Put in a water and let it sit while you saute the vegetables.
Saute diced onion in olive oil. Add carrots sliced in about 1/2 cm thickness. Continue to saute for 3-4 minutes.
Drain the water from the sliced leek and add to the mixture. Saute for 1 minute gently and cook on low closing the lid, until the leek is almost soft.Sprinkle washed and drained rice, add salt, sugar, orange juice and water if it doesn't have and cook on low until rice and vegetables are completely soft.
Turn off the heat, let it cool lid closed. Transfer to a serving plate with a lid. Drizzle lemon juice when served.
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Ginger and lemon grass stirfry Thai sauce by Recipe30.com
For full recipes click recipe30.com
Great for chicken stir fried, served with coconut rice.
If you only have 20 minutes, make Soy Glazed Chicken!
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How to make Perfect Chow Mein at home like a chef!
Chow mein recipe | how to make perfect chow mein at home
RECIPE (2 servings)
INGREDIENTS:
1/2 small cabbage
5 green onions/spring onions
2 carrots
300g/11 oz noodles (preferably egg noodles)
4 tbsp oil
—sauce—
1.5 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (regular or vegetarian)
3 cloves garlic grated
1 tsp sugar
2 tbsp water
METHOD:
1. Thinly slice cabbage, carrots and white part of the green onions/spring onions. Slice the green part into 2 inch thick pieces
2. Mix sauce ingredients in a bowl before hand. This will make it easier while stir frying
3. Boil water and cook noodles 2 mins less than the package instructions. The noodles will cook further while stir frying so it’s important to undercook them
4. Strain the noodles and dunk it into cold water or rinse them until they are cold. This helps making the noodles stop cooking immediately. Strain out excess water and coat in some oil to prevent it from sticking
5. Heat a wok/pan on high heat and add some oil. Add the carrots and stir fry for 1 min
6. Next add the cabbage and stir fry for 1 min
7. Next add the white part of green onion/spring onions and mix well
8. Spread the veggies around the wok/pan so they can get a light char. Once the veggies are done, set it aside
9. Next add some oil and stir fry the noodles for 2-3 mins on high heat. This enhances the taste and gives it a wok tossed flavour. Use chopsticks or tongs to mix the noodles so they don’t break
10. Once the noodles stir fried well, add the veggies and mix well
11. Pour in the sauce and stir fry for 2 mins. Taste and adjust salt if needed. Some noodle brands are saltier than others
12. Switch off the flame, add green part of green onions/spring onions and a few drops of sesame oil. Enjoy!
_______________________________________
SUBSTITUTES:
• No scallions/spring onions?
Substitute with 1 small regular onion
• No oyster sauce?
Add 1/2 tsp soy sauce + 1/2 tsp sugar
• No dark soy sauce?
Skip it. It’s mainly added for colour. Your noodles will be a lot lighter without it
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TIPS:
• It’s important to not add salt to the vegetables. If you add salt they’ll release too much water and turn soggy
• Stir frying veggies on high heat gives it a light char while keeping it crunchy at the same time
• Different brands of noodles have different levels of salt, adjust the sauce depending taste
• Use Chinese brands of sauces for an authentic taste. I use Lee kum kee sauces in this video
WAYYY better than takeout Egg Fried Rice!
#shorts #rice #friedrice
THIS PASTA TAKES 10 MINUTES TO MAKE
Spaghetti with Broccoli Garlic and Oil full video:
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