RECIPE: Turkey Vegetable Stir-Fry

Turkey Vegetable Stir-Fry


1 Tbs Cornstarch
2 Tbs Soy Sauce
1/4 tsp Ground Ginger
1 (10 1/2 Oz.) Can Chicken
Broth
1 Carrot, Cut Into Julienne
Strips,
2 Tbs Vegetable Oil
2 cup Sliced Mushrooms
4 Green Onions Minched
1 Stalk Celery Diagonally
Sliced
1 (6 Oz.) Pkg. Snow Peas
Thawed
2 cup Coarsely Chopped Cooked
Turkey Breast
2 cup Brown Rice Cooked
2 Tbs Silvered Almonds Toasted



Combine Cornstarch, Ginger, Chicken Broth & Soy Sauce in A 2 Cup Glass Measure. Stir Well. Microwave Uncovered At High 2 To 3 Min. OR Until Thickened, Stirring Every 30 Seconds. Set Aside. Combine Carrot & Oil in A 2 1/2 Quart Casserole. Cover With Plastic Wrap; Microwave At High 1 To 2 Min. OR Until Carrot Is Crisp-Tender. Stir After 1 Min. Add Mushrooms, Onions & Celery. Microwave Uncovered At High For 1 To 2 Min.; Stir Well. Add Soy Sauce Mixture, Snow Peas & Turkey; Stir Well. Microwave At High 2 To 3 Min ; Stir.After 30 Seconds. Serve Over Rice. Garnish With Almonds. 358 Cal. Per 1 C. Turkey Mixture & 1/2 C. Rice. Fat 12.2. Chol. 49.


Servings: 4

Recipe Type
Poultry, Oriental