Turkey Vegetable Stir Fry
1 Tbsp cornstarch
1/4 tsp ground ginger
1 (10.5 Oz) can chicken broth
2 Tbsp soy sauce
1 carrot, julienne strip cut
2 Tbsp vegetable oil
2 cups sliced fresh mushrooms
4 green onions, minced
1 stalk celery, diagonally cut
1 (6 oz) frozen snow peas, thawed
2 cups coarsely chopped cooked turkey breast
2 cups cooked brown rice
2 Tbsp slivered almonds, toasted
Combine first 4 ingredients in a 2-cup glass measure;stir well. Microwave,
uncovered, at high 2-3 minutes or until thickened, stirring every thirty
seconds; set aside.
Combine carrot and oil in a 2-1/2 quart casserole; cover with plastic wrap.
Microwave at high 1-2 minutes or until carrot is crisp tender. Add mushrooms,
onions, and celery; microwave at high for 1-2 minutes, stir well. Add soy sauce
mixture, snow peas, and turkey; stir well. Microwave at high 2-3 minutes; stir
after 30 seconds. Serve over rice; garnish with almonds.