Turkey Vegetable Stir-Fry

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.