The Washington Post

Ground Turkey, Asparagus and Basil Stir-Fry

Ground Turkey, Asparagus and Basil Stir-Fry 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Dinner in Minutes Eat Voraciously Newsletter May 7, 2019

This pantry-friendly stir-fry has a nice balance of sweetness and heat, color and crunch. We are using ground light-meat turkey, but dark-meat ground turkey, ground chicken or ground pork may be substituted.

Serve on its own or over rice noodles.

Storage Notes: Leftovers can be refrigerated for up to 3 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1 1/2 tablespoons sesame oil (toasted or not)
  • 4 cloves garlic, minced or finely grated
  • 1 pound ground turkey, preferably light-meat
  • 2 medium carrots, scrubbed and cut into 2-inch matchsticks
  • 4 scallions, trimmed and sliced on the bias
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons apricot jam
  • 1/4 to 1/2 teaspoon crushed red pepper flakes, or more as needed
  • 1 pound thin or medium-thick asparagus, woody ends trimmed or snapped
  • 1/2 cup packed fresh basil leaves, cut into a chiffonade


In a large skillet or sauté pan over medium heat, heat the oil until shimmering. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the turkey, stirring to break up the meat, until barely a trace of pink left, 6 to 8 minutes.

Add the carrots and scallions and stir-fry until softened, about 2 minutes. Stir in the soy sauce, apricot jam and crushed red pepper flakes (to taste), cook until the resulting sauce is emulsified and slightly thickened, about 2 minutes. Add the asparagus and stir-fry until crisp-tender and bright green, 2 or 3 minutes; remove from the heat.

Scatter the basil chiffonade over the stir-fry mixture and toss gently to combine. Taste, and season with a pinch of crushed red pepper flakes, if desired. Serve right away.

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Recipe Source

From former Washington Post recipes editor Bonnie S. Benwick.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 290

% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 4g 20%

Cholesterol: 85mg 28%

Sodium: 410mg 17%

Total Carbohydrates: 17g 6%

Dietary Fiber: 4g 16%

Sugar: 8g

Protein: 25g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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