Vegetables and Turkey Stir-Fry - Purdue Extension Nutrition Education Program

Name: Vegetables and Turkey Stir-Fry - Purdue Extension Nutrition Education Program
Ingredients: 1 tablespoon oil; 2 cups chopped vegetables, fresh, frozen or canned (try a mixture - celery, mushrooms, water chestnuts, bok choy, cabbage, zucchini, carrot or broccoli); 1 clove garlic, peeled and minced or 1/4 teaspoon garlic powder; 2 thin slices ginger root, minced; 1/2 teaspoon salt; 1 cup cooked ground turkey or turkey breast cut into 1/2-inch cubes; 1/2 teaspoon sugar; 3 cups cooked brown rice or whole grain noodles

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Ingredients

1 tablespoon oil
2 cups chopped vegetables, fresh, frozen or canned (try a mixture - celery, mushrooms, water chestnuts, bok choy, cabbage, zucchini, carrot or broccoli)
1 clove garlic, peeled and minced or 1/4 teaspoon garlic powder
2 thin slices ginger root, minced
1/2 teaspoon salt
1 cup cooked ground turkey or turkey breast cut into 1/2-inch cubes
1/2 teaspoon sugar
3 cups cooked brown rice or whole grain noodles