Turkey Asparagus Stir-Fry Recipe

5 4 6
Turkey Asparagus Stir-Fry Recipe
Turkey Asparagus Stir-Fry Recipe photo by Taste of Home
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Turkey Asparagus Stir-Fry Recipe

Read Reviews
5 4 6
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.

  • 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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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."

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

"One of our favorites :)"

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

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

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