Turkey ginger stir-fryTurkey ginger stir-fryTurkey ginger stir-fry

What do you do with the left-over turkey? SBcanning has a great idea! Turkey will make a great stir-fry base, loaded with tryptophan and protein, skinless and all the excess fat removed. Since I have discovered ‘heaven with herbs’ in my cooking, creativity is at its best for me.

Turkey ginger stir-fry

Turkey ginger stir-fry

AvatarCanning Homemade
The vegetables in the stir-fry will give us all the vitamins and good taste as well.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 6 people
Calories 250 kcal


  • 1 lb turkey pieces (bones and excess fat removed)
  • 1 tbsp extra virgin olive oil
  • 1/2 Spanish onion chopped
  • 1/2 cup fresh mushroom sliced
  • 1/2 cup fresh red pepper
  • 1 cup broccoli flowerets
  • 1 cup water chestnuts
  • 1 tbsp honey
  • 2 tbsp soy sauce (I prefer Kikkoman)
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch


  • Heat olive oil in skillet(or your wok)at medium-high heat.
  • Add all vegetables to the skillet stirring regularly.
  • Let vegetables cook with the lid on until they are just cooked (still crackle when bite into them).
  • Do not overcook as vegetables lose valuable nutrients and Stir-Fry is not as tasty.
  • Mix all liquids together in a small bowl. Add cornstarch stirring until smooth.
  • Remove lid from skillet and pour liquid mixture over vegetables.
  • Toss like a salad, then let thicken for about one minute.
  • Remove from skillet, onto a bed of your favorite rice.
  • Voila-we are done!
  • SBcanning gives this stir-fry a thumbs up!
  • Delightful recipe serves 6.
Keyword Turkey ginger stir-fry