Vegetables and Turkey Stir-Fry

Name: Vegetables and Turkey Stir-Fry
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 6 cups
Ingredients: 1 Tablespoon vegetable oil2 cups chopped vegetables; fresh; frozen or canned (try a mixture - celery; mushrooms; water chestnuts; bok choy; cabbage; zucchini; carrot or broccoli)1 clove garlic; peeled and minced or ¼ teaspoon garlic powder2 thin slices ginger root; minced½ teaspoon salt1 cup cooked ground turkey or turkey breast cut into ½-inch cubes½ teaspoon sugar3 cups cooked brown rice or whole grain noodles

Quick and easy meal with garlic, ginger, and whole grain noodles.

Plate of rice with a turkey and vegetable topping.

Prep time: 10 minutes
Cook time: 10 minutes
Makes: 6 cups
Nutrition Facts: View label

Ingredients

1 Tablespoon vegetable oil

2 cups chopped vegetables, fresh, frozen or canned (try a mixture - celery, mushrooms, water chestnuts, bok choy, cabbage, zucchini, carrot or broccoli)

1 clove garlic, peeled and minced or ¼ teaspoon garlic powder

2 thin slices ginger root, minced

½ teaspoon salt

1 cup cooked ground turkey or turkey breast cut into ½-inch cubes

½ teaspoon sugar

3 cups cooked brown rice or whole grain noodles

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
Heat oil in a medium skillet over medium heat (300 degrees F in an electric skillet).
Add vegetables, garlic, ginger root and salt. Stir fry for 2 to 4 minutes.
Reduce heat to prevent scorching. Add cooked turkey and sugar. Cook until vegetables are tender and turkey is heated through, about 2 to 3 minutes.
Serve warm over rice or noodles.
Refrigerate leftovers within 2 hours.

Comments

Submitted by Killer Tomato on Fri, 02/06/2015 - 09:55

I tried this recipe with tofu instead of turkey or chicken, and I thought it was tastier. You could really taste the flavors of the fresh ginger and garlic better. A great recipe that makes a TON of food, too1

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