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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of recipe
301
Calories
38g
Protein
22g
Carbs
6g
Fat
6g
Fiber
5g
Sugar
616mg
Sodium
Saturated Fat 1 g · Cholesterol 87 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
1 tablespoon · or cooking oil of choice
thin slices of ginger root, minced
2
garlic clove, peeled and minced
1
cooked turkey, cut into 1/2 inch cubes
16 ounces
frozen vegetables, chopped
2 packages (10 ounces each) · or fresh
salt
1/2 teaspoon
sugar
1/2 teaspoon
water
if needed
Optional Gravy
cornstarch
1 tablespoon
low-sodium soy sauce
2 teaspoons
low-sodium chicken stock
1/2 cup
Instructions
- 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. Stir fry about 1 minute to coat with oil.
- 4
Adjust heat to prevent scorching. Add sugar. If vegetables are tender, stop cooking at this time.
- 5
If the vegetables are firm, add 1 to 2 tablespoons of water, cover and cook for 2 minutes or until tender.
- 6
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.
Source: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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