Vegetable and Turkey Stir Fry
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Ingredients
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 2 thin slices of ginger root (minced)
- 1 garlic clove (peeled and minced)
- 16 ounces turkey (cooked, cut into 1/2 inch cubes)
- 1/2 teaspoon sugar
- 2 packages vegetables, fresh or frozen (10 ounce package, chopped)
- water (optional)
- 1 tablespoon cornstarch
- 2 teaspoons soy sauce, low sodium
- 1/2 cup chicken stock, low-sodium
Instructions
- Wash hands with soap and water.
- Heat fry pan. Add oil and heat on high temperature.
- Add ginger, garlic, turkey, and vegetables. Stir fry about 1 minute to coat with oil.
- Adjust heat to prevent scorching. Add sugar. If vegetables are tender, stop cooking at this time.
- If the vegetables are firm, add 1 to 2 tablespoons of water, cover and cook for 2 minutes or until tender.
- 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.
Nutrition
| Calories | 293 |
|---|---|
| Protein | 37 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 85 mg |
| Sodium | 980 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | 6 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Food Hero Oregon State University Cooperative Extension Service