Ingredients
For the Stir-Fry:
- 1½ tbsp vegetable oil
- 1 lb. lean ground turkey
- 1 bunch asparagus (10-12 stalks), woody ends removed and chopped into ½-inch pieces
- 1 large bell pepper, sliced into thin strips
- 2 garlic cloves, minced
- 1-inch fresh ginger, minced
- ¾ cup green onions, chopped
For the Sauce:
- ½ cup chicken broth (low sodium or no salt added)
- 3 tbsp soy sauce
- 2 tbsp oyster sauce (can substitute with hoisin sauce)
- 1 tbsp cornstarch
- 2 tsp rice vinegar
- ¼ tsp sesame oil
To Serve:
- Cooked Rice
Instructions
- Prepare the Sauce: In a medium bowl, whisk together chicken broth, soy sauce, oyster sauce, cornstarch, rice vinegar, and sesame oil until completely combined. Set aside.
- Cook the Turkey: Heat 1 tablespoon of vegetable oil in a large sauté pan or skillet over medium-high heat. Add the ground turkey, breaking it into small pieces with a spatula, and cook until fully browned and cooked through. Transfer cooked turkey to a bowl and set aside.
- Sauté Vegetables: Add the remaining ½ tablespoon of vegetable oil to the same pan, then add chopped asparagus and bell pepper. Cook, stirring occasionally, for about 3-4 minutes until the vegetables begin to soften.
- Add Aromatics: Stir in minced garlic and ginger, sautéing together with the other vegetables for an additional minute to release their fragrant flavors.
- Combine Ingredients: Return cooked ground turkey to the pan with the vegetables. Pour the prepared sauce into the pan, whisking again if necessary to recombine ingredients. Gently toss everything to evenly coat with sauce, cooking for 2-3 minutes until heated through and sauce thickens slightly.
- Finish and Serve: Remove from heat and sprinkle chopped green onions on top. Serve immediately over cooked rice. Enjoy your quick and wholesome one-pan turkey asparagus stir-fry!
Notes
- Nutritional information is calculated per one serving, assuming four servings total, and excludes any rice served alongside.
- Oyster sauce can be substituted with hoisin sauce for a slightly sweeter flavor.
- Ensure asparagus ends are removed to avoid woody pieces.
- Rice vinegar adds a nice tang but can be adjusted or omitted based on taste preference.
- This dish is best eaten fresh but can be refrigerated and reheated within 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
