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Creamy Turkey Dijon

Created by lazyme on March 9, 2015

1 clove garlic, minced
1 medium red bell pepper (or green sweet pepper, cut into julienne strips, 1 cup)
1 medium yellow onion (chopped, 1/2 cup)
1 1/2 cups sliced fresh mushrooms
3/4 cup frozen peas (thawed)
2 cups noodles (hot cooked noodles, or fettuccine)
Fresh whole mushrooms, optional
Fresh basil sprigs, optional

Step 1: Rinse turkey and pat dry. Cut into thin bite-size strips. Set aside.
Step 2: For sauce, in a small bowl stir together flour, mustard, wine, salt and pepper till smooth.
Step 3: Slowly stir in half-and-half or light cream till well mixed. Set aside.
Step 4: Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
Step 5: Preheat over medium-high heat.
Step 6: Stir-fry garlic in hot oil for 15 seconds.
Step 7: Add sweet pepper and onions; stir-fry for 2 minutes.
Step 8: Add sliced mushrooms; stir-fry for 2 minutes more or till crisp-tender. Remove vegetables from the wok.
Step 9: Add turkey to the hot wok.Stir-fry for 2 to 3 minutes or till no pink remains.
Step 10: Push turkey from the center of the wok. Stir sauce. Add sauce to the center of the wok.Cook and stir till thickened and bubbly.
Step 11: Return cooked vegetables to the wok. Add thawed peas.
Step 12: Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or till heated through.
Step 13: Serve immediately over hot cooked noodles or fettuccine.
Step 14: Garnish with whole mushrooms and fresh basil, if desired.
Step 15: Nutrition information per serving: 463 calories, 28 g protein, 52 g carbohydrate, 15 g fat (6 g saturated fat), 108 mg cholesterol, 553 mg sodium, 521 mg potassium.