1 pound boneless skinless turkey breast halves, cut into strips
1 pound fresh asparagus, cut into 1-inch pieces
4 ounces fresh mushrooms, sliced
2 medium carrots, quartered lengthwise and cut into 1-inch pieces
4 green onions, cut into 1-inch pieces
2 garlic cloves, minced
1/2 teaspoon ground ginger
2/3 cup cold water
2 tablespoons reduced-sodium soy sauce
4 teaspoons cornstarch
1 can (8 ounces) sliced water chestnuts, drained
3-1/2 cups hot cooked white or brown rice
1 medium tomato, cut into wedges
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 next six 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.