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.

• Prep: 15 min
• Cook: 8 min
• Total: 23 min
• Servings: 4
• Cuisine: East Asian
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• stir-fry
• quick
• healthy
• savory
• comfort food

Ingredients

• 1 tablespoon vegetable oil ((or cooking oil of choice))
• 2 slice ginger root (thin, minced)
• 1 clove garlic (peeled, minced)
• 16 ounce turkey (cooked, cut into 1/2 inch cubes)
• 20 ounce frozen vegetables (chopped (or fresh))
• 0.5 teaspoon salt
• 0.5 teaspoon sugar
• 2 tablespoon water
• 1 tablespoon cornstarch
• 2 teaspoon soy sauce (low-sodium)
• 0.5 cup chicken stock (low-sodium)

Instructions

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

Nutrition (per serving)

• Calories: 301
• Protein: 37.9 g
• Carbohydrates: 21.8 g
• Fat: 6.3 g
• Fiber: 6.3 g
• Sodium: 616 mg
• Saturated Fat: 1.3 g
• Sugar: 5 g
• Cholesterol: 87 mg