Source:

Classifications: Main Dishes

Qty Measure Ingredient

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1 pound uncooked boneless turkey breast, cut into strips

1 pound fresh asparagus, cut in 1" pieces

2 medium carrots, quartered lengthwise and, cut in 1" pieces

4 green onions, cut in 1" pieces

4 ounces fresh mushrooms, sliced

2 cloves garlic, minced

1/2 teaspoon ground ginger

2/3 cup water

2 tablespoons light soy sauce

1 tablespoon plus 1 teaspoon cornstarch

1 8 oz can sliced water chestnuts, drained

Hot cooked white or brown rice

1 medium tomato, cut in 8 wedges

Instructions: Lightly coat a large skillet or wok with nonstick cooking spray. Add turkey; stir-fry over medium-high heat until no longer pink, about 5 minutes. Remove and keep warm. Stir-fry asparagus, carrots, onions, mushrooms, garlic and ginger until vegetables are crisp-tender, about 5 minutes. Combine water, soy sauce and cornstarch; add to skillet with water chestnuts. Cook and stir until thickened and bubbly. Return turkey to skillet and heat through. Serve over rice; garnish with tomato.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving (calculated without rice) equals 3 vegetable, 2 very lean meat; also, 148 calories, 355 mg sodium, 55 mg cholesterol, 13 gm carbohydrate, 22 gm protein, 1 gm fat.

Serves: 5

Food Exchanges: