Ingredients
1 tablespoon olive oil1 pound boneless skinless turkey breast, cut into strips1 pound fresh asparagus, cut into 1-inch pieces4 ounces fresh mushrooms, sliced2 medium carrots, quartered lengthwise and cut into 1-inch pieces4 green onions, cut into 1-inch pieces2 garlic cloves, minced1/2 teaspoon ground ginger2/3 cup cold water2 tablespoons reduced-sodium soy sauce4 teaspoons cornstarch1 can (8 ounces) sliced water chestnuts, drained3-1/2 cups hot cooked white or brown rice1 medium tomato, cut into wedges
Preparation
In a large skillet or wok, heat oil over medium-high heat. Add turkey; stir-fry until no longer pink, about 5 minutes. Remove and keep warm.
Add the next 6 ingredients to pan; stir-fry until vegetables are crisp-tender, about 5 minutes. Combine water, soy sauce and cornstarch; add to skillet with water chestnuts. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return turkey to skillet and heat through. Serve with rice and tomato wedges.
