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Turkey Vegetable Stir Fry


1 tbsp cornstarch
2 tbsp soy sauce
1/4 tsp ground ginger
1 (10 1/2 oz.) can chicken
1 broth
1 carrot, cut into julienne
1 strips,
2 tbsp 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 tbsp 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.





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