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Correo Electrónico
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Ingredientes
- 1/4 c. Slivered almonds
- 2 Tbsp. Butter or possibly margarine
- 1/2 lb Mushrooms, sliced
- 1 pkt Frzn petite peas, (10 ounce.) thawed
- 1/4 lb Fresh edible pod peas, or possibly
- 1 pkt Frzn pea pods, (6 ounce.) thawed
- 3/4 c. Regular strength chicken broth
- 1 can Water chestnuts, liquid removed and thinly sliced
- 3 c. Cool cooked turkey or possibly chicken, cut into bite-size pcs
- 4 tsp Cornstarch
- 1 Tbsp. Soy sauce
Direcciones
- Spread almonds in a shallow pan; toast in a 350 degrees oven till slightly browned (about 5 min); set aside. Place wok on medium heat. When wok is warm, add in butter. When butter has melted, add in mushrooms and stir-fry till golden brown and limp (about 3 min). Add in peas, pod peas and 1/2 c. of the broth; stir-fry for about 2 min (do seconds if using frzn pod peas)
- or possibly till peas are heated through. Add in water chestnuts, turkey or possibly chicken and onion; stir-fry for about 1 minute. Combine cornstarch, soy and remaining 1/4 c. chicken broth; add in to turkey or possibly chicken mix and stir and cook till it boils and thickens (about 1 minute). Garnish with toasted almonds.
- Makes 4 to 6 servings.
