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Tangy Turkey Stir-Fry

Fresh ginger, soy sauce and paprika lend a tangy flavor to this colorful blend of turkey, tomatoes, mushrooms, red peppers and sprouts. It's a yummy mainstay with Becky Baird's family in Salt Lake City, Utah.
  • Total Time
    Prep: 30 min. Cook: 20 min.
  • Makes
    8 servings


  • 1 tablespoon cornstarch
  • 1/2 teaspoon paprika
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons canola oil, divided
  • 1 package (20 ounces) turkey breast tenderloins, cut into 1/2-inch strips
  • 1 large onion, halved and thinly sliced
  • 1 large sweet red pepper, julienned
  • 2 celery ribs, thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1 teaspoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 2 large tomatoes, sliced and seeded
  • 1 can (14 ounces) bean sprouts, rinsed and drained
  • Hot cooked rice, optional


  • In a small bowl, combine the cornstarch, paprika, broth and soy sauce until smooth; set aside. In a large skillet or wok, heat 1 tablespoon oil; stir-fry turkey until meat is no longer pink. Remove and keep warm.
  • In the same pan, stir-fry the onion, red pepper, celery and mushrooms in remaining oil for 8 minutes. Add ginger and garlic; stir-fry 2 minutes longer. Return turkey to the pan. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes and bean sprouts; heat through. Serve with rice if desired.
Nutrition Facts
1 cup: 147 calories, 5g fat (1g saturated fat), 35mg cholesterol, 411mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 19g protein.

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