Prep 10 mins
Cook 15 mins
Turkey and asparagus get together in a low fat dish that cooks in no time, making it the perfect, flavorful recipe for those busy weeknights when time is scarce. To save time, prep the vegetables the night before; when it's time to cook, the slicing and dicing is already done!
- 453.59 g turkey breast, cut into strips
- 453.59 g asparagus, cut into 1 inch pieces
- 2 carrots, quartered and cut into 1 inch pieces
- 4 scallions, cut into 1 inch pieces
- 113.39 g fresh mushrooms, sliced
- 2 clove garlic, minced
- 2.46 ml ground ginger
- 158.51 ml water
- 29.58 ml soy sauce, low sodium
- 19.71 ml cornstarch
- 226.79 g water chestnuts, sliced
- salt, to taste
- fresh ground black pepper, to taste
- Lightly coat wok or large skillet with cooking spray.
- Over medium high heat, cook turkey for 5 minutes, or until no longer pink.
- Remove turkey from pan, and then add asparagus, carrots, onions, mushrooms, garlic, and ginger.
- Cook vegetables for 5 minutes, or until crisp-tender.
- In bowl, combine water, cornstarch and soy sauce, then add to skillet.
- Add water chestnuts, cook sauce until thickened, and then return turkey to skillet to heat through.
- Check for seasoning, adding salt and/or pepper to taste.
- Serve over steamed rice.
This was good. I used the turkey strips that are already sliced up from the meat department at the store and I added zucchini and sliced onions with some worcestershire sauce and a few dashes of poultry seasoning and seasame seed oil. Served with some wild rice Turned out nice :) Thanks for sharing the recipe!