| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Oriental | 4 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Turkey Breast |
| Tenderloins | ||
| 1 | tb | Oil |
| 1 | md | Onion Thinly Sliced |
| 1 | Stalk Celery Cut Into Thin | |
| Slices | ||
| 2 | c | Sliced Mushrooms |
| 1 | pk | (6 Oz.) Pea Pods |
| 3/4 | c | Chicken Broth |
| 1 | tb | Cornstarch |
| 2 | tb | Soy Sauce |
| 1/4 | ts | Ground Ginger |
| 1/3 | c | Toasted Slivered Almonds |
INSTRUCTIONS
Cut Turkey Into 1-Inch Cubes. Salt & Pepper Lightly To Taste. Spray Cooking Spray in Large Skillet OR Wok. Add Oil. Heat Oil Until Hot Over Med-High Heat. Add Turkey. Stir-Fry Until No Longer Pink, About 3 Min. Add Onion & Celery; Stir Fry 1 Min. Add Mushrooms; Stir Fry 1 Min. Add Pea Pods, Stir Fry 1 Min. Longer. Mix Broth, Cornstarch, Soy Sauce & Ginger. Stir Into Turkey Mixture. Heat To Boiling, Stirring Constantly. Boil & Stir 1 Min. Top With Almonds.Serve With Rice.
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