Vegetable and Turkey Stir Fry

15 min · Serves 4

Based on a recipe from Food Hero Oregon State University Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• 14.8 mlvegetable oil
• 2½ mlsalt
• 2ginger root, minced
• 1garlic clove, minced
• 16 ozcooked turkey, cubed
• 2½ mlsugar
• 2 packschopped vegetables (fresh or frozen)
• water (optional)
• 14.8 mlcornstarch
• 9.9 mllow-sodium soy sauce
• ½ cuplow-sodium chicken stock

How to cook it

1. Place a large skillet or wok over high heat and add the vegetable oil.
2. Toss in the minced ginger, minced garlic, cubed turkey, and vegetables, stir-frying for about 1 minute until evenly coated in oil.
3. Lower the heat to avoid burning and sprinkle in the sugar. If the vegetables are already tender, take the pan off the heat.
4. If the vegetables remain firm, splash in 1 to 2 tablespoons of water, place a lid on top, and steam for roughly 2 minutes until tender.
5. Whisk the cornstarch, soy sauce, chicken stock, and salt together until smooth, then pour the mixture over the skillet.
6. Stir continuously for about 30 seconds until the sauce thickens into a glossy gravy, and serve immediately.

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