Turkey Asparagus Stir-Fry Recipe

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

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5 5 7
Publisher Photo
Twenty minutes is all you'll need to make this quick stir fry. Lean turkey, asparagus and mushrooms make it super nutritious, too. —Darlene Kennedy, Galion, Ohio
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

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

Directions

In a large skillet or wok, heat oil over medium-high heat. Add turkey; stir-fry until no longer pink, about 5 minutes. Remove and keep warm.
Add next six ingredients to pan; stir-fry until vegetables are crisp-tender, about 5 minutes. Combine water, soy sauce and cornstarch; add to skillet with water chestnuts. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return turkey to skillet and heat through. Serve with rice and tomato wedges. Yield: 5 servings.
Originally published as Turkey Asparagus Stir-Fry in Taste of Home April/May 1998, p17

Nutritional Facts

1 cup with 3/4 cup rice: 343 calories, 5g fat (1g saturated fat), 52mg cholesterol, 363mg sodium, 47g carbohydrate (4g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 vegetable, 1/2 fat.

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  • 1 tablespoon olive oil
  • 1 pound boneless skinless turkey breast halves, cut into strips
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 4 ounces fresh mushrooms, sliced
  • 2 medium carrots, quartered lengthwise and cut into 1-inch pieces
  • 4 green onions, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 2/3 cup cold water
  • 2 tablespoons reduced-sodium soy sauce
  • 4 teaspoons cornstarch
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 3-1/2 cups hot cooked white or brown rice
  • 1 medium tomato, cut into wedges
  1. In a large skillet or wok, heat oil over medium-high heat. Add turkey; stir-fry until no longer pink, about 5 minutes. Remove and keep warm.
  2. Add next six ingredients to pan; stir-fry until vegetables are crisp-tender, about 5 minutes. Combine water, soy sauce and cornstarch; add to skillet with water chestnuts. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return turkey to skillet and heat through. Serve with rice and tomato wedges. Yield: 5 servings.
Originally published as Turkey Asparagus Stir-Fry in Taste of Home April/May 1998, p17

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Reviews forTurkey Asparagus Stir-Fry

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overthetop55 User ID: 7134810 285471
Reviewed Mar. 22, 2018

"Very good and not to long to make. The ginger adds nice flavour but may try fresh ginger next time. will make again."

MY REVIEW
toolbarsco User ID: 6725667 267579
Reviewed Jun. 2, 2017

"Love this recipe--the turkey really adds a new perspective on stir-fry. All those good-for-you veggies are a bonus as well. Added some red pepper flakes for a little zing. Highly recommend this recipe."

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zottid User ID: 8003694 267556
Reviewed Jun. 1, 2017

"We really enjoyed this. It will now be a go to meal in our RV. Very easy."

MY REVIEW
pastiepie User ID: 1062574 227216
Reviewed May. 31, 2015

"One of our favorites :)"

MY REVIEW
redhen1970 User ID: 4031186 17037
Reviewed Jul. 31, 2014

"This was wonderful, very flavorful. Thank you!"

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