Cold cooked turkey or chicken; cut into bite-size pieces
4
ts
Cornstarch
1
tb
Soy sauce
INSTRUCTIONS
Spread almonds in a shallow pan; toast in a 350 degrees oven until slightly
browned (about 5 minutes); set aside. Place wok on medium heat. When wok is
hot, add butter. When butter has melted, add mushrooms and stir-fry until
golden and limp (about 3 minutes). Add peas, pod peas and 1/2 cup of the
broth; stir-fry for about 2 minutes (do seconds if using frozen pod peas)
or until peas are heated through. Add water chestnuts, turkey or chicken
and onion; stir-fry for about 1 minute. Combine cornstarch, soy and
remaining 1/4 cup chicken broth; add to turkey or chicken mixture and stir
and cook until it boils and thickens (about 1 minute). Garnish with toasted
almonds. Makes 4 to 6 servings.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4,
1998
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