Vegetables and Turkey Stir-Fry

Prep time: 10 minutes
Cooking time: 10 minutes
Yield: 8 servings
Serving Size 3/4 cup
Nutrition Facts: View Label(s)


1 Tablespoon
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 1/4 teaspoon garlic powder
thin slices ginger root, minced
1⁄2 teaspoon
1 cup
cooked ground turkey or turkey breast cut into 1/2-inch cubes
1⁄2 teaspoon
3 cups
cooked brown rice or whole grain noodles


  1. Heat oil in a medium skillet over medium heat (300 degrees in an electric skillet).
  2. Add vegetables, garlic, ginger root and salt. Stir fry for 2 to 4 minutes.
  3. 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.
  4. Serve warm over rice or noodles.
  5. Refrigerate leftovers within 2 hours.
Last updated: 08/10/15

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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