Turkey Asparagus Stir-Fry
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 5 servings.
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
Ingredients
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1 tablespoon olive oil
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1 pound boneless skinless turkey breast, cut into strips
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1 pound fresh asparagus, cut into 1-inch pieces
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4 ounces fresh mushrooms, sliced
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2 medium carrots, quartered lengthwise and cut into 1-inch pieces
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4 green onions, cut into 1-inch pieces
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2 garlic cloves, minced
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1/2 teaspoon ground ginger
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2/3 cup cold water
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2 tablespoons reduced-sodium soy sauce
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4 teaspoons cornstarch
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1 can (8 ounces) sliced water chestnuts, drained
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3-1/2 cups hot cooked white or brown rice
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1 medium tomato, cut into wedges
Directions
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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.
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2.
Add the next 6 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.
Nutrition 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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