Turkey and veggie stir-fry

Heart Smart Low Sodium

Variety adds vibrancy to life (and your plate)! With an assortment of vegetables, this recipe wakes up your taste buds with different flavors and textures, while delivering a variety of vitamins and minerals too!


1 tablespoon canola oil
1 1/2 pounds turkey tenderloins, cut into strips
1 small onion, diced
2 large carrots, shaved into ribbons
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 cup cauliflower florets
1 cup broccoli florets
2 cups pea pods
2 cups sliced mushrooms
2 cups low-sodium vegetable broth
1/3 cup plus 1 tablespoon cornstarch (6 tablespoons)
1 tablespoon rice vinegar
2 tablespoons low-sodium soy sauce
3/4 teaspoon ground ginger
3/4 teaspoon garlic powder


  1. In a large skillet, heat oil over medium-high heat. Add turkey and cook for 5 to 6 minutes or until turkey is no longer pink. Transfer to a medium bowl, cover and set aside.
  2. Add onion, carrots, red and yellow bell peppers, cauliflower, broccoli, peapods, and mushrooms to the skillet. Stir and cook on medium-high for 5 to 7 minutes or until vegetables are crisp.
  3. In a medium bowl, whisk together broth, cornstarch, vinegar, soy sauce, ginger and garlic. Add to the skillet (with the vegetables) and cook until slightly thickened. Add turkey, stir and cook for 5 to 8 minutes or until sauce is thickened and turkey is heated through.
  4. Enjoy!

Makes 6 servings

Recipe contains: wheat

Carb choices per serving: 2

*Option not included in nutrition facts.

First Published: 06/18/2018
Last Reviewed: 06/18/2018

Turkey and Veggie Stir-fry recipe
You can also serve this on 1/2 cup cooked white, brown or wild rice, or quinoa!*