 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
Turkey dinner gets an Asian twist in this tasty recipe from our Test Kitchen. Fresh vegetables combine with tender turkey to create a nutritious and hearty entree thatâs sure to please! Ingredients:
1 tablespoon cornstarch |
2 tablespoons plus 1/4 cup water, divided |
2 celery ribs, sliced |
1 medium onion, chopped |
2 teaspoons canola oil |
4 cups shredded chinese or napa cabbage |
1/2 cup sliced fresh mushrooms |
3/4 cup reduced-sodium chicken broth |
1 tablespoon reduced-sodium soy sauce |
1/2 teaspoon sugar |
1/4 teaspoon garlic powder |
1 cup cubed cooked turkey |
1 cup hot cooked rice |
Directions:
1. In a small bowl, combine cornstarch and 2 tablespoons water until smooth; set aside.
2. In a large nonstick skillet or wok, stir-fry celery and onion in oil for 3 minutes. Add cabbage and mushrooms; stir-fry 2 minutes longer. Add the broth, soy sauce, sugar, garlic powder and remaining water; cook and stir until vegetables are crisp-tender.
3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey; heat through. Serve with rice. Yield: 2 servings.
|
|