Turkey Asparagus Stir-Fry
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
- 1 tablespoon olive oil
- 1 pound boneless skinless turkey breast, 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
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1In 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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2Add 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.
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