Source: CanolaInfo Test Kitchen | Category: Heart-Smart, Sauté/Stir-Frying

Ginger Turkey Stir-Fry

A treat for fowl lovers who want to enjoy turkey at times other than Easter, Thanksgiving and Christmas.

Ginger Turkey Stir-Fry


  • 1/2 lb turkey breast, boneless and skinless, cut into bite size pieces 250 g
  • 1 Tbsp dry white wine 15 mL
  • 1 tsp sodium reduced soy sauce 5 mL
  • 1/2 cup water 125 mL
  • 1 tsp sodium reduced soy sauce 5 mL
  • 2 tsp cornstarch 10 mL
  • 2 tsp canola oil 10 mL
  • 1 clove garlic, minced 
  • 2 tsp fresh ginger, minced 10 mL
  • 1 small onion, cut into thin wedges 
  • 1/2 red pepper, large dice 1/2
  • 2 cups baby bok choy 500 mL
  • 3 stalks gai lan (Chinese broccoli), coarsely chopped 
  • 1 green onion, sliced 


  • 1. In a medium bowl, combine turkey, wine, and first amount of soy sauce; set aside.
  • 2. In a small bowl, combine water, remaining 1 tsp (5 mL) of soy sauce and cornstarch; set aside.
  • 3. In a wok or large skillet, stir-fry turkey until no pink remains. Remove turkey from wok. Add canola oil to wok and stir-fry garlic, ginger, onion, red pepper, bok choy and gai lan until tender. Add green onion, and stir-fry for 1 minute. Stir in turkey and cornstarch mixture. Stir until thickened. Serve with steamed wild rice or rice noodles


4 servings

serving size

1 cup (250 mL)

nutritional analysis

Per Serving

Total Fat3 g
Saturated Fat0 g
Cholesterol35 mg
Carbohydrates8 g
Fiber2 g
Protein16 g
Sodium170 mg