Almond Turkey with Peas
|Slivered almonds||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄2 Pound, sliced|
|Frozen peas||10 Ounce, thawed (1 Package)|
|Frozen edible pea pods/6 ounce frozen edible-pod peas, thawed||1⁄4 Pound, ends and strings removed|
|Regular strength chicken broth||3⁄4 Cup (12 tbs)|
|Water chestnuts||6 Ounce, drained and thinly sliced (1 Can)|
|Cooked turkey/Chicken||3 Cup (48 tbs), cut into pieces|
|Onion||1⁄2 Cup (8 tbs), thinly sliced|
|Soy sauce||1 Tablespoon|
Spread almonds in a shallow pan; toast in a 350° oven until lightly browned (about 5 minutes); set aside.
Place wok on medium heat.
When wok is hot, add butter.
When butter has melted, add mushrooms and stir-fry until golden and limp (about 3 minutes).
Add peas, pod peas, and 1/2 cup of the broth; stir-fry for about 2 minutes (30 seconds if using frozen pod peas) or until peas are heated through.
Add water chestnuts, turkey, and onion; stir-fry for about 1 minute.
Combine cornstarch, soy, and remaining 1/4 cup chicken broth; add to turkey mixture and stir and cook until it boils and thickens (about 1 minute).
Garnish with toasted almonds.