Turkey and veggie stir-fry

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!

Ingredients

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

Directions

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.