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TURKEY VEGETABLE STIR-FRY

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

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