Vietnamese Turkey Tenderloin Stir Fry

Vietnamese Turkey Tenderloin Stir Fry
Makes 4 servings
Can be doubled | Can be halved | Makes great leftovers| Freezes well
Vegetarian substitutes

Here’s a recipe from a recent cooking class, and check this out, it’s a no-oil stir fry! You can also use tofu, chicken, shrimp, pork or beef in place of the turkey… It’s delicious over brown rice or rice stick noodles, but for class we actually did the recipe with pork and used it as a filling for Bahn Mi, a baguette sandwich which also calls for quick pickled carrots and radish, with cucumbers, cilantro sprigs and a few slices of fresh hot chiles if you dare. There’s a craze in New York City, where folks will make long subway treks to Baxter Street near Chinatown for nothing more than a big Bahn Mi sandwich for lunch. There must be something to this craze, our cooking class participants raved about our homemade version!

Turkey tenderloin is naturally lean and, of course, a good source of high quality protein. Look for humanely raised meats, locally produced when possible, or at the very least, meats which have been given no added hormones and antibiotics. It’s the truly healthy choice in a number of ways.      ~ Susan


1 lb turkey tenderloin – partially frozen, then very thinly sliced (or chicken breast)
3 scallions – minced
2 cloves garlic – minced
2 or 3 Thai or serrano chile peppers – minced
2 teaspoons sugar, sucanat or agave nectar
2 tablespoons fish sauce (or tamari soy sauce)
juice of 1 lime
optional – 1 tablespoon of your favorite natural BBQ sauce
fresh ground black pepper to taste


Mix the sliced turkey and marinade ingredients all together in a large bowl. Set aside to marinate for at least 15-30 minutes, or pop in the fridge for as long as 2 hours.

Heat a large skillet or wok over medium-high heat. Add the turkey and all its juices and stir fry until just cooked throughout, about 2- 3 minutes. Voila, it’s done, ready to serve!

Serving Suggestions:

Serve with brown rice and steamed vegetables (try sliced carrots, water chestnuts and sno peas).
Serve with al dente rice stick noodles and sliced cucumbers dressed with rice vinegar and sea salt, garnished with chopped peanuts.


Try this recipe with extra firm cubed tofu, thinly sliced seitan, boneless skinless chicken breast, pork tenderloin, beef tenderloin, diced chicken thighs, or whole shrimp.

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