Mushroom And Turkey Stir Fry Recipes

STIR FRY TURKEY (DAD'S VERSION)

Steps:

• Whisk soy sauce, sugar, and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.
• Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes.
• Reduce heat to medium. Stir turkey and sauce into vegetables; cook and stir until heated through and the sauce has thickened, 1 minute. Stir mushrooms into turkey and vegetables until combined.

TURKEY STIR-FRY

Steps:

• In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5-6 minutes. Remove turkey and keep warm. Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender, about 5 minutes. , In a small bowl, combine the chicken broth, cornstarch, soy sauce and ginger. Add to skillet; cook and stir until thickened and bubbly. , Return turkey to skillet with pea pods; cook and stir until heated through. Serve with rice if desired. Top with cashews.

TASTY TURKEY AND MUSHROOMS

Steps:

• In a large nonstick skillet, saute garlic in butter until tender. Add turkey; cook until juices run clear. Remove and keep warm. Add the broth, tomato paste, mushrooms and salt to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Return turkey to the pan and heat through.

MUSHROOM AND TURKEY STIR-FRY

Steps:

• In a bowl, combine the sugar and cornstarch. Stir in water and soy sauce until smooth; set aside. In a skillet, saute the peas, red pepper and mushrooms in oil until tender. Add the turkey and soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

SPICY TURKEY STIR-FRY WITH CRISP GARLIC AND GINGER

Steps:

• In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
• Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red-pepper flakes and cook for 1 minute.
• Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don't stir the meat too much, so it can turn deep brown.
• Remove pan from heat and stir in lime juice, fish sauce and soy sauce. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.
• Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.

MUSHROOM STIR-FRY

Steps:

• Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl; set aside.
• Cut green onions into 2-inch pieces, keeping white and green parts separated.
• Heat peanut oil in a large wok over high heat. Add celery and onion wedges and stir-fry, stirring constantly, 3 to 4 minutes. Add shiitake mushrooms, beech mushrooms, and white parts from green onions, stirring constantly for 3 to 4 minutes. Mix in enoki mushrooms, green parts from green onions, garlic, and ginger, and stir-fry for 2 more minutes.
• Move vegetables to one side of the wok. Whisk sauce ingredients to combine, then pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat and serve immediately.

TURKEY ASPARAGUS STIR-FRY

Steps:

• 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., Add the next 6 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.

GROUND TURKEY, BEAN AND MUSHROOM STIR FRY

Steps:

• In a small bowl, whisk together rice vinegar, hoisin sauce, soy sauce, and brown sugar until well combined; set aside.
• Spray a large frying pan with nonstick cooking spray and place on the stove top over medium-high heat.
• Add ground turkey and minced garlic to the pan.
• Sprinkle the garlic salt, pepper, and onion salt over the meat.
• Add half of the liquid mixture to the pan so the juices cook in with the meat.
• Cook the meat, breaking it up, for about 15 minutes or until fully cooked through.
• Set the meat aside, and place the green beans and mushrooms into the pan and drizzle the olive oil over it.
• Cook until the mushrooms are a shiny brown and the green beans soften and reach desired tenderness.
• Add the meat back into the pan and pour the rest of the liquid mixture over the meat, mushrooms and beans.
• Cook until the juice is well incorporated.
• Serve over cooked rice.

MUSHROOM STIR-FRY

Steps:

• Soak the dried mushrooms in 3 cups very hot water until soft, anywhere from 5 to 15 minutes. (Dried shiitake are much tougher than other varieties and should be soaked in boiled water.) When they are tender, remove the dried mushrooms from the liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
• Meanwhile, set a pot of water to boil for the broccoli. Cook the broccoli for 2 minutes in the boiling water, then drain.
• Put a large, deep skillet over medium-high heat; add the oil and swirl it around, then add the garlic and ginger. Cook for 15 seconds; add the onions and cook, stirring occasionally, until beginning to soften and brown, 3 to 5 minutes. Add the fresh mushrooms and dried mushrooms when they're ready, and allow them to cook down 2 or 3 minutes before adding the carrots and celery. Cook, stirring occasionally, until vegetables are tender but not at all mushy, 10 to 12 minutes. Add the broccoli during the last five minutes of cooking.
• If you like, dissolve the cornstarch in the soy sauce to thicken it; stir into the pan, and sprinkle with salt and pepper. Add the crushed red pepper if you're using it, and pour in the soaking liquid. Stir the mixture, and scrape the bottom of the pan, then turn off the heat; the liquid should be mostly absorbed. Sprinkle with the scallions, and serve with rice.

MUSHROOM, TOFU, AND NOODLE STIR-FRY

Steps:

• Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.
• Line a plate with paper towels, set tofu on top, and add another layer of paper towels. Place a cutting board on top of the tofu and set a heavy pot on the board. Let sit for 30 minutes, replacing the paper towels as needed, to press as much liquid as possible from the tofu.
• Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.
• Heat oil in a wok over high heat. Add tofu and stir-fry until all sides are golden, about 5 minutes. Add all mushrooms and cook for 2 minutes. Mix in bell pepper and onion, and stir-fry for 2 minutes. Pour glaze on top and cook until sauce has thickened, about 2 minutes.
• Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.

ASPARAGUS TURKEY STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, broth, lemon juice and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry turkey and garlic in 1 tablespoon 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.