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Turkey and Asparagus Stir-Fry
Source: dLife

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

Rating:
Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 299.6
Total Carbs 29.4 g
Dietary Fiber 2.7 g
Sugars 5.2 g
Total Fat 8.5 g
Saturated Fat 0.6 g
Unsaturated Fat 2.1 g
Potassium 150.8 mg
Protein 25.4 g
Sodium 471.8 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 2 Meat , 1/2 Other Carbs , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

6 oz  turkey breast tenderloin, raw
0.3333 cup  cold water
2 tbsp  white wine
1 tbsp  Sauce, soy, low sodium, from soy & wheat
2 tsp  cornstarch
1 tsp  light honey
0 1/2 tsp  chicken bouillon
1 tbsp  canola oil
1 tsp  fresh ginger root
8 oz  asparagus spears, fresh, small
1 each  medium carrots
2 each  fresh green onions
1 cup  Couscous, cooked
2 tbsp  chopped walnuts
Directions
  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.

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