1 tbsp. Cornstarch
2 tbsp. Soy Sauce
1/4 tsp. Ground Ginger
1 (10 1/2 Oz.) Can Chicken Broth
1 Carrot Cut Into Julienne Strips,
2 tbsp. Vegetable Oil
2 c Sliced Mushrooms
4 Green Onions Minced
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 tbsp. Silvered Almonds Toasted
2 tbsp. Soy Sauce
1/4 tsp. Ground Ginger
1 (10 1/2 Oz.) Can Chicken Broth
1 Carrot Cut Into Julienne Strips,
2 tbsp. Vegetable Oil
2 c Sliced Mushrooms
4 Green Onions Minced
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 tbsp. Silvered Almonds Toasted
Preparation
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.
