Title: Turkey Vegetable Stir-Fry
Categories: Poultry Oriental
Yield: 4 Servings
| 1 | tb | Cornstarch |
| 2 | tb | Soy Sauce |
| 1/4 | ts | Ground Ginger |
| 1 | | (10 1/2 Oz.) Can Chicken |
| | | Broth |
| 1 | | Carrot, Cut Into Julienne |
| | | Strips, |
| 2 | tb | Vegetable Oil |
| 2 | c | Sliced Mushrooms |
| 4 | | Green Onions Minched |
| 1 | | Stalk Celery Diagonally |
| | | Sliced |
| 1 | | (6 Oz.) Pkg. Snow Peas |
| | | Thawed |
| 2 | c | Coarsely Chopped Cooked |
| | | Turkey Breast |
| 2 | c | Brown Rice Cooked |
| 2 | tb | 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.