Ginger Turkey Stir Fry

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.

Nutritional Information
Per serving

Calories: 159

Protein: 17 g

Fat: 3 g

Carbohydrates: 18 g

Serves: 6