Ingredients Jump to Instructions ↓

  1. 1 pound uncooked boneless turkey breast, cut into strips

  2. 1 pound fresh asparagus, cut into 1-inch pieces

  3. 2 medium carrots, quartered lengthwise and cut into 1-inch pieces

  4. 4 green onions, cut into 1-inch pieces

  5. 4 ounces fresh mushrooms, sliced

  6. 2 garlic cloves, minced

  7. 1/2 teaspoon ground ginger

  8. 2/3 cup water

  9. 2 tablespoons reduced-sodium soy sauce

  10. 1 tablespoon plus 1 teaspoon cornstarch

  11. 1 can (8 ounces) sliced water chestnuts, drained Hot cooked white or brown rice

  12. 1 medium tomato, cut into eight wedges

Instructions Jump to Ingredients ↑

  1. Lightly coat a large skillet or wok with cooking spray. Add turkey; stir-fry over medium-high heat until no longer pink, about 5 minutes. Remove and keep warm. Stir-fry asparagus, carrots, onions, mushrooms, garlic and ginger until vegetables are crisp-tender, about 5 minutes. Combine water, soy sauce and cornstarch; add to skillet with water chestnuts. Cook and stir until thickened and bubbly. Return turkey to skillet and heat through. Serve over rice; garnish with tomato. Yield: 5 servings.


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