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Vegetable and Turkey Stir Fry

From the library

Vegetable and Turkey Stir Fry

Cooked turkey combined with your favorite frozen veggies means you can throw this stir fry together quickly for a healthy weekday dinner.

Makes 4 portions9 steps

301

kcal · per 1/4 of recipe

38g

Protein

22g

Carbs

6g

Fat

Ingredients

  • 1 tablespoon vegetable oil (or cooking oil of choice)
  • 2 thin slices of ginger root, minced
  • 1 garlic clove, peeled and minced
  • 16 ounces cooked turkey, cut into 1/2 inch cubes
  • 2 packages (10 ounces each) frozen vegetables, chopped (or fresh)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • water (if needed)
  • Optional Gravy
  • 1 tablespoon cornstarch
  • 2 teaspoons low-sodium soy sauce
  • 1/2 cup low-sodium chicken stock

Measured for the finished dish, as published — so there are no per-ingredient numbers to show.

Method

  1. Wash hands with soap and water.
  2. Heat oil in a large frying pan on high heat.
  3. Add ginger, garlic, turkey, vegetables, and salt.
  4. Stir fry about 1 minute to coat with oil.
  5. Adjust heat to prevent scorching.
  6. Add sugar.
  7. If vegetables are tender, stop cooking at this time.
  8. If the vegetables are firm, add 1 to 2 tablespoons of water, cover and cook for 2 minutes or until tender.
  9. Serve at once, or if you wish to add a gravy, mix the gravy ingredients well, pour over vegetables and turkey, cook for 30 seconds.

USDA MyPlate Kitchen — Food Hero — Oregon State University Cooperative Extension Service (public domain), via myplate.food · public domain

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