Turkey and Vegetable Stir-Fry with Almonds
  • 1tablespoon canola oil
  • 1/2 medium yellow onion, thinly sliced
  • 1cup sliced cremini mushrooms
  • 1 pound turkey, cut into thin strips
  • 2 small carrots, cut on the diagonal
  • 2 cups broccoli florets
  • 1/4 cup low-sodium chicken broth
  • 2tablespoons low-sodium tamari
  • 1-2 tablespoons toasted sesame oil, to taste
  • 1 small yellow bell pepper, cored and cut into strips
  • 1 1/2 cups thinly sliced red cabbage
  • 1/2 cup tamari-roasted almonds, chopped
  1. In a large skillet or wok, heat oil and sauté onion and mushrooms for 2 minutes, until tender. Slide to one side of pan and add turkey strips, turning to brown both sides. Add carrots and broccoli; stir to coat with oil. Stir in broth, tamari, and sesame oil. Cover, reduce heat, and cook for 4 minutes.
  2. Add bell pepper and cabbage. Cover and cook for 2–3 minutes, until vegetables are tender and turkey is cooked. Remove from heat, transfer to serving plates, sprinkle with almonds, and serve. Nutrition Facts Per Serving: Calories: 240 calories % fat calories: 45 Fat: 12g Saturated Fat: 1g Cholesterol: 44mg Protein: 23g Carbohydrate: 11g Fiber: 4g Sodium: 332mg
Recipe Notes
Nutrition Facts
Turkey and Vegetable Stir-Fry with Almonds
Amount Per Serving
Calories 240
* Percent Daily Values are based on a 2000 calorie diet.

% fat calories: 45; Fat: 12g; Saturated Fat: 1g; Cholesterol: 44mg; Protein: 23g; Carbohydrate: 11g; Fiber: 4g; Sodium: 332mg