Mushroom and Turkey Stir-Fry Recipe

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

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MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Directions

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 cup: 172 calories, 7g fat (1g saturated fat), 35mg cholesterol, 496mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 17g protein.

  • 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
  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

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