Turkey Stir-fry with Asian Vegetables

Total Time
39 min
19 min
20 min
Japanese eggplants—only about 4 inches long with a purple hue—have a mild, sweet flesh and a buttery texture that melts in your mouth.


reduced-sodium chicken broth

¼ cup(s)


1½ fl oz, rice wine, about 3 tablespoons

low sodium soy sauce

2 Tbsp

red wine vinegar

1 Tbsp

ginger root

1 Tbsp, fresh, peeled and minced

garlic clove(s)

2 medium clove(s), minced


2 tsp

dark sesame oil

1 tsp, Asian


1 tsp

red pepper flakes

¼ tsp

canola oil

2 tsp

uncooked boneless skinless turkey breast

1 pound(s), cutlets, cut into 2-inch strips

uncooked eggplant(s)

1 medium, cut it into 2-inch chunks, or 3 (about 1⁄2 pound) Japanese variety

uncooked bok choy

½ pound(s), or 1 pound baby variety cut lengthwise in half

canned straw mushrooms

15 oz, or canned enoki, drained

cooked white rice

2 cup(s), basmati variety


  1. Combine the broth, wine, soy sauce, vinegar, ginger, garlic, cornstarch, sesame oil, sugar, and crushed red pepper in a small bowl; set aside.
  2. Heat a nonstick wok or large deep skillet over medium-high heat until a drop of water sizzles. Swirl in 1 teaspoon of the canola oil, then add the turkey. Stir-fry until just cooked through, 5–6 minutes; transfer to a plate.
  3. Cut the eggplants in quarters, lengthwise. Swirl the remaining 1 teaspoon canola oil into the wok, then add the eggplant. Cook over medium heat, stirring occasionally, until the eggplant is almost tender, about 8 minutes. Add the bok choy. Cook, stirring occasionally, until tender, about 4 minutes. Return the turkey to the wok, then add the mushrooms and broth mixture. Cook, stirring constantly, until the mixture bubbles and thickens, about 2 minutes. Serve with the rice. Yields 1 1/4 cups stir-fry and 1/2 cup rice per serving.


If you can’t find them, use 1 medium regular eggplant and cut it into 2-inch chunks. Baby bok choy is a miniaturized version of bok choy. It looks like a bulb of small green leaves and is valued for its tenderness.An added benefit is that recipes often call for baby bok choy to be cooked whole, or halved, which cuts down on prep time. If you can’t find the smaller variety, use regular bok choy or even napa cabbage, coarsely shredded.

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