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Ginger turkey stir-fry

An easy yet satisfying weeknight dinner
Recipe and photo provided by CanolaInfo.org
4 servings / 27 min

Prep 15 min / Cook 12 min

Ingredients
  • 1/2 lb (250 g) turkey breast, boneless and skinless, cut into bite size pieces
  • 1 tbsp (15 mL) dry white wine
  • 1 tsp (5 mL) sodium reduced soy sauce
  • 1/2 cup (125 mL) water
  • 1 tsp (5 mL) sodium reduced soy sauce
  • 2 tsp (10 mL) cornstarch
  • 2 tsp (10 mL) canola oil
  • 1 clove garlic, minced
  • 2 tsp (10 mL) fresh ginger, minced 10 mL
  • 1 small onion, cut into thin wedges
  • 1/2 red pepper, large dice
  • 2 cups (500 mL) baby bok choy
  • 3 stalks gai lan (Chinese broccoli), coarsely chopped
  • 1 green onion, sliced
Directions
  1. In a medium bowl, combine turkey, wine, and first amount of soy sauce; set aside.
  2. In a small bowl, combine water, remaining soy sauce and cornstarch; set aside.
  3. In a wok or large skillet, stir-fry turkey until no pink remains. Remove turkey from wok. Add canola oil to wok and stir-fry garlic, ginger, onion, red pepper, bok choy and gai lan until tender. Add green onion, and stir-fry for 1 minute. Stir in turkey and cornstarch mixture. Stir until thickened. Serve.
     
Nutritional info per serving (1 of 4)
  • Calories: 130
  • Protein: 16 g
  • Total Fat: 3 g
    Saturated Fat: 0 g
    Cholesterol: 35 mg
  • Carbohydrates: 8 g
    Fibre: 2 g
    Sugars: 4 g
    Added sugars: 0 g
  • Sodium: 170 mg
  • Potassium: 435 g