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Turkey Asparagus Stir-Fry Recipe
Turkey Asparagus Stir-Fry Recipe photo by Taste of Home

Turkey Asparagus Stir-Fry Recipe

Publisher Photo
"Mild turkey picks up delightful flavor in this colorful stir-fry," says Darlene Kennedy of Plymouth, Ohio. "My husband, who never cared for asparagus, enjoys it in this entree."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 5 servings

Ingredients

  • 1 pound uncooked boneless turkey breast, cut into strips
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 2 medium carrots, quartered lengthwise and cut into 1-inch pieces
  • 4 green onions, cut into 1-inch pieces
  • 4 ounces fresh mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 2/3 cup water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 can (8 ounces) sliced water chestnuts, drained
  • Hot cooked white or brown rice
  • 1 medium tomato, cut into eight wedges

Nutritional Facts

1 cup (calculated without rice) equals 148 calories, 1 g fat (0 saturated fat), 55 mg cholesterol, 355 mg sodium, 13 g carbohydrate, 0 fiber, 22 g protein. Diabetic Exchanges: 3 vegetable, 2 lean meat.

Directions

  1. Lightly coat a large skillet or wok with cooking spray. Add turkey; stir-fry over medium-high heat until no longer pink, about 5 minutes. Remove and keep warm. Stir-fry asparagus, carrots, onions, mushrooms, garlic and ginger until vegetables are crisp-tender, about 5 minutes. Combine water, soy sauce and cornstarch; add to skillet with water chestnuts. Cook and stir until thickened and bubbly. Return turkey to skillet and heat through. Serve over rice; garnish with tomato. Yield: 5 servings.
Originally published as Turkey Asparagus Stir-Fry in Taste of Home April/May 1998, p17

Nutritional Facts

1 cup (calculated without rice) equals 148 calories, 1 g fat (0 saturated fat), 55 mg cholesterol, 355 mg sodium, 13 g carbohydrate, 0 fiber, 22 g protein. Diabetic Exchanges: 3 vegetable, 2 lean meat.

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

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