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Turkey Asparagus Stir-Fry

 Turkey Asparagus Stir-Fry
"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."
5 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.

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Turkey Asparagus Stir-Fry (continued)

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