Vegetables and Turkey Stir-Fry

Prep time: 5 minutes
Cooking time: 20 minutes
Yield: 8 servings
Serving Size 1 cup
Nutrition Facts: View Label(s)


1 tablespoon
1⁄2 teaspoon
thin slices ginger root, minced
1 clove
garlic, peeled and minced or 1/4 teaspoon garlic powder
1 cup
turkey, cut into 1/2-inch cubes
2 cups
chopped vegetables, fresh, frozen or canned, such as celery, mushrooms, water chestnuts, bok choy
1⁄2 teaspoon
3 cups
cooked brown rice


  1. Heat oil in a large skillet over medium heat (300 degrees in an electric skillet).
  2. Add salt, ginger root, garlic, turkey and vegetables. Stir fry for 1 minute.
  3. Reduce heat to prevent scorching. Add sugar.
  4. When vegetables are tender, remove pan from heat.
  5. If vegetables are firm, add 1-2 tablespoons of water, cover and cook for 2 more minutes or until tender. Serve over rice (or noodles).
  6. Refrigerate leftovers within 2 hours.
Last updated: 07/02/15

1 Comments for "Vegetables and Turkey Stir-Fry"

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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