#FoodieFriday: Vegetable and Turkey Stir Fry

Looking for a healthy and quick way to use up your leftover Thanksgiving turkey? This Vegetable and Turkey Stir Fry is the perfect solution! With minimal ingredients, this dish comes together in minutes and offers a balanced, delicious meal for your weekday dinner. Packed with lean turkey and your favorite veggies, it’s an easy way to enjoy a hearty meal without much effort.

Ingredients:

• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 2 thin slices of ginger root (minced)
• 1 garlic clove (peeled and minced)
• 16 ounces turkey (cooked, cut into 1/2 inch cubes)
• 1/2 teaspoon sugar
• 2 packages vegetables, fresh or frozen (10 ounce package, chopped)
• Water (optional)

Optional Gravy:

• 1 tablespoon cornstarch
• 2 teaspoons soy sauce (low sodium)
• 1/2 cup chicken stock (low-sodium)

Directions:

1. Wash hands with soap and water.
2. Heat a fry pan on high heat, then add the vegetable oil.
3. Add ginger, garlic, turkey, and vegetables. Stir fry for about 1 minute to coat everything with oil.
4. Adjust the heat to prevent scorching and add sugar.
5. If the vegetables are tender, stop cooking. If they’re still firm, add 1 to 2 tablespoons of water, cover, and cook for 2 minutes or until tender.
6. Serve immediately, or for an extra touch, make the optional gravy. Mix the gravy ingredients well, pour over the stir-fry, and cook for an additional 30 seconds.

This stir fry is quick, nutritious, and a great way to reduce food waste after Thanksgiving! For more recipes and nutrition information, visit Vegetable and Turkey Stir Fry at USDA’s MyPlate Kitchen.