- Ingredients
- 1/3 cup (75 mL) Water
- 2 tbsp (25 mL) Lemon Juice
- 2 tbsp (25 mL) Honey
- 1 tbsp (15 mL) Soy Sauce
- 1 tsp (5 mL) grated fresh Gingerroot OR
- ½ tsp (2 mL) ground Ginger
- 1 clove Garlic, minced
- 2 tbsp (25 mL) Cornstarch
- 2 cups (5oo mL) diagonally sliced Carrots
- 2 cups (5oo mL) Broccoli florets
- 2 cups (500 mL) sliced Mushrooms
- 1 can (8 oz/245 mL) Water Chestnuts (optional)
- 2 cups (5oo mL) chopped cooked Turkey
- Directions
- Combine water, lemon juice, honey, soy sauce, gingerroot and garlic. Dissolve cornstarch in mixture, set aside. Heat oil in wok or large skillet. Add carrots; stirfry 3 - 4 minutes, add broccoli, mushrooms, waterchestnuts and turkey. Stirfry 2 - 3 minutes. Add sauce and cook, stirring constantly until sauce has thickened and vegetables are tender crisp.
Serve over long grain rice or cracked wheat bulgur.
