Creative Culinary Solutions

Asparagus Turkey Stir-Fry

Tossed in a delicious lemon sauce, this simple low-sodium skillet dish is sure to satisfy on the busiest of nights. It’s a great way to use leftover turkey.

Difficulty:	5/20
Yield serving:	8
Preparation time:	minutes
Cooking time:	minutes

Difficulty

5/20

Yield serving

8

Preparation time

minutes

Cooking time

minutes

Ingredients

4 tsp (20 mL) of cornstarch
1/2 cup (120 mL) of prepared Instant Chicken Soup Base, Gluten-Free, Sodium Reduced
2 tbsp (30 mL) of lemon juice
2 tsp (10 mL) of low-sodium soy sauce
2 lbs (900 g) of turkey breast tenderloins, cut into 1/2-inch strips
2 garlic clove, minced
4 tbsp (60 mL) of canola oil, divided
2 lbs (900 g) of fresh asparagus, trimmed and cut into 1-1/2-inch pieces
4 oz (115 g) of sliced pimientos

Preparation

In a small bowl, combine the cornstarch, soup base, lemon juice and soy sauce until smooth; set aside.
In a large skillet or wok, stir-fry turkey and garlic in 2 tbsp oil until meat is no longer pink; remove and keep warm.
Stir-fry asparagus in remaining oil until crisp-tender.
Add pimientos.
Stir broth mixture and add to the pan; cook and stir for 1 minute or until thickened.
Return turkey to the pan; heat through.

Ingredients

4 tsp (20 mL) of cornstarch
1/2 cup (120 mL) of prepared Instant Chicken Soup Base, Gluten-Free, Sodium Reduced
2 tbsp (30 mL) of lemon juice
2 tsp (10 mL) of low-sodium soy sauce
2 lbs (900 g) of turkey breast tenderloins, cut into 1/2-inch strips
2 garlic clove, minced
4 tbsp (60 mL) of canola oil, divided
2 lbs (900 g) of fresh asparagus, trimmed and cut into 1-1/2-inch pieces
4 oz (115 g) of sliced pimientos

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