| 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.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”