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Mushroom and Turkey Stir-Fry

 Mushroom and Turkey Stir-Fry
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
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer