Source: dLife

Colorful vegetable stir-fry with turkey, couscous, and the crunch of nuts.

Servings

6 oz turkey breast tenderloin, raw (or boneless skinless chicken breasts)
0.33 cup cold water
2 tbsp white wine (dry; or water)
1 tbsp Sauce, soy, low sodium, from soy & wheat
2 tsp cornstarch
1 tsp light honey
0.5 tsp chicken bouillon
1 tbsp canola oil
1 tsp fresh ginger root , grated
8 oz asparagus spears, fresh, small , trimmed and cut into 1-inch pieces (or frozen, thawed asparagus spears)
1 medium carrots , thinly bias-sliced
2 fresh green onions , sliced
1 cup Couscous, cooked (or orzo or brown rice)
2 tbsp chopped walnuts (or pecans; optional)

1 Cut turkey into thin bite-size strips. For sauce, in a small bowl combine the water, white wine, soy sauce, cornstarch, honey, and bouillon granules. Set aside.
2 Pour oil into a wok or large skillet. (Add more oil as necessary during cooking).
3 Heat wok over medium-high heat. Add ginger to wok; cook and stir for 15 seconds. Add asparagus and carrot; cook and stir for 3 minutes.
4 Add green onions; cook and stir about 1 minute more or until vegetables are crisp-tender. Remove vegetables from wok.
5 Add turkey to wok; cook and stir for 2 to 3 minutes or until turkey is no longer pink. Push turkey from center of wok.
6 Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok.
7 Cook, covered, about 1 minute or until heated through. Serve over hot cooked couscous. If desired, sprinkle with nuts.