You are here: Home » Recipes » Ginger Turkey Stir-Fry Ginger Turkey Stir-Fry Recipe by National Turkey Federation Yield 6 servings Try this turkey stir-fry for a tasty, reduced-fat alternative to chicken. The National Turkey Federation PrintEmail Ingredients 2 cups boiling water1 cup bulgur (cracked wheat) or substitute cooked rice (omitting step 1)1/3 cup water2 tablespoons lemon juice2 tablespoons honey2 teaspoons fresh ginger, peeled and grated1 tablespoon reduced-sodium soy sauce1 large clove garlic, minced2 tablespoons cornstarch1 tablespoon oil2 cups carrots, peeled and diagonally sliced2 cups broccoli flowerettes2 cups mushroom, sliced1 -- (8-ounce) can water chestnuts, drained and sliced1 pound turkey breast cutlets or slices, cut into strips Instructions Pour boiling water over bulgur and let stand one hour; drain and set aside. Combine 1/3 cup water, lemon juice, honey, ginger, soy sauce and garlic. Dissolve cornstarch in mixture; set aside. Heat oil over high heat in wok or nonstick large skillet. Add carrots; stir-fry 3 minutes or until tender-crisp. Add broccoli, mushrooms and water chestnuts; stir-fry about two minutes more. Remove from pan. Stir-fry turkey until lightly browned. Add sauce and cook, stirring constantly, until thickened and translucent. Return vegetables to the pan; heat through. Serve over bulgur (or cooked rice).