Leftover Turkey Stir Fry
1 lb. Leftover turkey
4 tsp. vegetable oil, divided
6 tsp. slivered almonds
1 lg. onion, peeled and thinly sliced
2 cloves garlic, minced or pressed
1 c. lo salt chicken broth
1 lb. fresh broccoli sliced diagonally OR 2 (10 oz.) pkgs. frozen broccoli
1 c. dry white wine or broth
1/2 lb. fresh mushrooms, sliced
1 tsp. cornstarch
4 tbsp. soy sauce
Rinse turkey and pat dry. Cut in strips. Heat wok or large nonstick skillet. Add
2 teaspoons oil and almonds and shake pan gently until brown. Remove almonds and
reserve. Add remaining oil and heat. Add turkey and stir fry to sear. Remove and
reserve. Combine onion, garlic and 1/2 cup broth in pan or wok. Cook and stir
until broth evaporates and onions are lightly browned. Add broccoli, wine and
remaining 1/2 cup broth. Cook over medium heat, stirring occasionally, about 4
minutes. Add mushrooms, continue cooking until broccoli is crisp tender. Mix
cornstarch and soy sauce, stir into liquid until it simmers and thickens. Stir
in turkey, cook, stirring until heated, 3 minutes.
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