Best Asparagus Turkey Stir Fry Recipes

ASPARAGUS TURKEY STIR-FRY

Asparagus Turkey Stir-Fry image

When people try this dish, they ask for the recipe, just as I did when I first tasted it when visiting a friend's home. Tossed in a delicious lemon sauce, this simple skillet dish is sure to satisfy on the busiest of nights. It's a great way to use leftover turkey. -May Evans, Corinth, Kentucky

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 teaspoons cornstarch
1/4 cup chicken broth
1 tablespoon lemon juice
1 teaspoon soy sauce
1 pound turkey breast tenderloins, cut into 1/2-inch strips
1 garlic clove, minced
2 tablespoons canola oil, divided
1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 jar (2 ounces) sliced pimientos, drained

Steps:

In a small bowl, combine the cornstarch, broth, lemon juice and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry turkey and garlic in 1 tablespoon oil until meat is no longer pink; remove and keep warm., Stir-fry asparagus in remaining oil until crisp-tender. Add pimientos. Stir broth mixture and add to the pan; cook and stir for 1 minute or until thickened. Return turkey to the pan; heat through.

Nutrition Facts : Calories 205 calories, Fat 9g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 204mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

TURKEY ASPARAGUS STIR-FRY

Turkey Asparagus Stir-Fry image

Twenty minutes is all you'll need to make this quick stir-fry. Lean turkey, asparagus and mushrooms make it super nutritious, too. -Darlene Kennedy, Galion, Ohio

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 pound boneless skinless turkey breast, cut into strips
1 pound fresh asparagus, cut into 1-inch pieces
4 ounces fresh mushrooms, sliced
2 medium carrots, quartered lengthwise and cut into 1-inch pieces
4 green onions, cut into 1-inch pieces
2 garlic cloves, minced
1/2 teaspoon ground ginger
2/3 cup cold water
2 tablespoons reduced-sodium soy sauce
4 teaspoons cornstarch
1 can (8 ounces) sliced water chestnuts, drained
3-1/2 cups hot cooked white or brown rice
1 medium tomato, cut into wedges

Steps:

In a large skillet or wok, heat oil over medium-high heat. Add turkey; stir-fry until no longer pink, about 5 minutes. Remove and keep warm., Add the next 6 ingredients to pan; stir-fry until vegetables are crisp-tender, about 5 minutes. Combine water, soy sauce and cornstarch; add to skillet with water chestnuts. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return turkey to skillet and heat through. Serve with rice and tomato wedges.

Nutrition Facts : Calories 343 calories, Fat 5g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 363mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

TURKEY ASPARAGUS STIR-FRY

Turkey Asparagus Stir-Fry image

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!

Provided by TGirl

Categories Turkey Breasts

Time 25m

Yield 5 serving(s)

Number Of Ingredients 13

Ingredients

1 lb turkey breast, cut into strips
1 lb asparagus, cut into 1 inch pieces
2 carrots, quartered and cut into 1 inch pieces
4 scallions, cut into 1 inch pieces
4 ounces fresh mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon ground ginger
2/3 cup water
2 tablespoons soy sauce, low sodium
4 teaspoons cornstarch
8 ounces water chestnuts, sliced
salt, to taste
fresh ground black pepper, to taste

Steps:

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.

Nutrition Facts : Calories 240.4, Fat 6.8, SaturatedFat 1.8, Cholesterol 59, Sodium 495.8, Carbohydrate 21.5, Fiber 4.5, Sugar 5.3, Protein 24.7