Entrée: United States – Turkey, Shiitake, and Sweet Corn Stir-Fry

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) boneless, skinless turkey breast, thinly sliced
8 oz (225 g) shiitake mushrooms, stems removed and sliced
1 cup (240 ml) sweet corn kernels (fresh or frozen)
3 tbsp (45 ml) vegetable oil
2 cloves garlic, minced
1 tbsp (15 ml) fresh ginger, minced
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) oyster sauce (optional)
1 tsp (5 ml) sesame oil
1 tsp (4 g) sugar
1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
2 scallions, sliced
Salt and pepper to taste

Show original ingredient measurements

1 lb (450 g) boneless, skinless turkey breast, thinly sliced
8 oz / 225 g shiitake mushrooms, stems removed and sliced
1 cup (240 ml) sweet corn kernels (fresh or frozen)
3 tbsp (45 ml) vegetable oil
2 cloves garlic, minced
1 tbsp (15 ml) fresh ginger, minced
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) oyster sauce (optional)
1 tsp (5 ml) sesame oil
1 tsp (4 g) sugar
1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
2 scallions, sliced
Salt and pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat turkey slices dry, season lightly with salt and pepper, and toss with 1 tsp (5 ml) of the cornstarch slurry if desired for better browning.
2. Heat 2 tbsp (30 ml) oil in a wok or large skillet over high heat; stir-fry turkey in batches until just cooked through, remove and set aside.
3. Add remaining 1 tbsp (15 ml) oil; stir-fry garlic and ginger 30 seconds until fragrant, then add shiitakes and cook until they release liquid and begin to brown.
4. Add sweet corn and cook 1–2 minutes until heated through.
5. Return turkey to the pan, add soy sauce, oyster sauce (if using), sesame oil, and sugar; toss to combine.
6. Stir in cornstarch slurry and cook briefly until sauce thickens and coats the ingredients.
7. Adjust seasoning, sprinkle with scallions, and serve immediately over rice or noodles.

---

1. Pat turkey slices dry, season lightly with salt and pepper, and toss with 1 tsp of the cornstarch slurry if desired for better browning.
2. Heat 2 tbsp oil in a wok or large skillet over high heat; stir-fry turkey in batches until just cooked through, remove and set aside.
3. Add remaining 1 tbsp oil; stir-fry garlic and ginger 30 seconds until fragrant, then add shiitakes and cook until they release liquid and begin to brown.
4. Add sweet corn and cook 1–2 minutes until heated through.
5. Return turkey to the pan, add soy sauce, oyster sauce (if using), sesame oil, and sugar; toss to combine.
6. Stir in cornstarch slurry and cook briefly until sauce thickens and coats the ingredients.
7. Adjust seasoning, sprinkle with scallions, and serve immediately over rice or noodles.

---