Turkey Asparagus Stir-Fry

• 1 tablespoon olive oil
• 1 pound boneless skinless turkey breast halves, cut into strips
• 1 pound fresh asparagus, cut into 1-inch pieces
• 4 ounces fresh mushrooms, sliced
• 2 medium carrots, quartered lengthwise and cut into 1-inch pieces
• 4 green onions, cut into 1-inch pieces
• 2 garlic cloves, minced
• 1/2 teaspoon ground ginger
• 2/3 cup cold water
• 2 tablespoons reduced-sodium soy sauce
• 4 teaspoons cornstarch
• 1 can (8 ounces) sliced water chestnuts, drained
• 3-1/2 cups hot cooked white or brown rice
• 1 medium tomato, cut into wedges

1. In a large skillet or wok, heat oil over medium-high heat. Add turkey; stir-fry until no longer pink, about 5 minutes. Remove and keep warm.
2. Add next six ingredients to pan; stir-fry until vegetables are crisp-tender, about 5 minutes. Combine water, soy sauce and cornstarch; add to skillet with water chestnuts. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return turkey to skillet and heat through. Serve with rice and tomato wedges.

olive oil, turkey breast halves, fresh asparagus, mushrooms, carrots, green onions, garlic, ground ginger, cold water, soy sauce, cornstarch, water chestnuts, hot cooked, tomato

Taken from www.tasteofhome.com/recipes/turkey-asparagus-stir-fry/ (may not work)