Turkey Vegetable Stir-fryoriental, poultry 1 tablespoon cornstarch 2 tablespoon soy sauce 1/4 teaspoon ground ginger 1 (10 1/2 oz.) can chicken 1 broth 1 carrot, cut into julienne 1 strips, 2 tablespoon vegetable oil 2 cup sliced mushrooms 4 green onions minched 1 stalk celery diagonally 1 sliced 1 (6 oz.) pkg. snow peas 1 thawed 2 cup coarsely chopped cooked 1 turkey breast 2 cup brown rice cooked 2 tablespoon 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. |
