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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Sweet-and-sour lovers will have a lot to look forward to when they simmer up this saucy supper from Shanna Webb. In her Provo, Utah kitchen, she stir-fries leftover turkey, canned pineapple tidbits and veggies for the in-a-dash dinner. Ingredients:
2 tablespoons cornstarch |
2 tablespoons brown sugar |
1 cup chicken broth |
2 tablespoons soy sauce |
1 tablespoon lemon juice |
2 celery ribs, sliced |
2 medium carrots, sliced |
1 small onion, cut into thin wedges |
3 tablespoons butter |
2 cups julienned cooked turkey |
2 cans (8 ounces each) unsweetened pineapple tidbits, undrained |
1/4 cup slivered almonds, toasted |
hot cooked rice |
Directions:
1. In a small bowl, combine cornstarch and brown sugar. Stir in the broth, soy sauce and lemon juice until smooth; set aside.
2. In a wok or large skillet, stir-fry the celery, carrots and onion in butter for 3-4 minutes or until crisp-tender. Stir broth mixture; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, pineapple and almonds; heat through. Serve over rice. Yield: 4 servings.
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