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Mushroom and Turkey Stir-Fry Recipe
Mushroom and Turkey Stir-Fry Recipe photo by Taste of Home

Mushroom and Turkey Stir-Fry Recipe

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My family loves this fast-to-fix stir-fry featuring turkey instead of the usual chicken. It's very colorful and has a nice crunch from the snowpeas and chunks of sweet red pepper.—Sally Moulton, Greene, Massachusetts
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 3 tablespoons soy sauce
  • 1 cup fresh or frozen snow peas
  • 1 medium sweet red pepper, cut into chunks
  • 10 large fresh mushrooms, quartered
  • 2 tablespoons vegetable oil
  • 2 cups cubed cooked turkey
  • Hot cooked rice

Nutritional Facts

1 serving (1 cup) equals 172 calories, 7 g fat (1 g saturated fat), 35 mg cholesterol, 496 mg sodium, 10 g carbohydrate, 2 g fiber, 17 g protein.

Directions

  1. In a bowl, combine the sugar and cornstarch. Stir in water and soy sauce until smooth; set aside. In a skillet, saute the peas, red pepper and mushrooms in oil until tender. Add the turkey and soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 6 servings.
Originally published as Turkey Stir-Fry in Country Woman November/December 2000, p35

Nutritional Facts

1 serving (1 cup) equals 172 calories, 7 g fat (1 g saturated fat), 35 mg cholesterol, 496 mg sodium, 10 g carbohydrate, 2 g fiber, 17 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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