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Chinese Quick Turkey Stir-fry


Leftover turkey makes this Asian-style stir-fry that is full of flavor and quick, easy to make.













Trans-fat Free


2 teaspoons cornstarch
2 tablespoons soy sauce, tamari
2 tablespoons rice vinegar
2 cloves garlic
minced, or to taste
1 teaspoon brown sugar
3 tablespoons vegetable oil
50 grams pine nuts
or coarsely chopped peanuts
1 large onions
thinly sliced
1 inch ginger
freshly cut into very thin strips
1 bunch asparagus
ends trimmed, cut on the diagonal
6 scallions, spring or green onions
cut into strips on the diagonal
1 bunch baby carrots
small bunch, peeled, halved lengthways
500 grams turkey
cooked from leftover, white and dark meat and cut into strips
cooked, to serve


Add the cornstarch and 2 tablespoons of water in a bowl and mix until smooth. Add the soy sauce, vinegar, garlic and sugar and stir well, set aside.

Heat one tablespoon of oil in a wok or nonstick skillet over medium-high heat. Add the pine nuts and stir constantly for one minute until golden. Set aside on paper towel to drain.

Add onion and ginger to the wok or skillet and cook for about 2 minutes. Stir in asparagus, spring onion and carrot and cook, stirring, for another 2 or 3 minutes. Stir in the turkey and cook for 1 to 2 minutes.

Stir in reserved sauce and bring to the boil. Cook until thickened and combined. Sprinkle toasted pine nuts or peanuts. Serve with cooked rice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 44955% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 537mg 22%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 78g
Vitamin A 5% Vitamin C 14%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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