1 tb Cornstarch 2 tb Soy Sauce 1/4 ts Ground Ginger 1 (10 1/2 Oz.) Can Chicken Broth 1 Carrot, Cut Into Julienne Strips, 2 tb Vegetable Oil 2 c Sliced Mushrooms 4 Green Onions Minched 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 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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