Vegetable-turkey Stir-fry
1 cup diced onions
1/2 cup each diagonally sliced celery (1/4-inch-thick slices) and julienne-cut red bell pepper (2 x 1/4-inch strips)
1/2 cup cauliflower florets, blanched
8 ounces skinned and boned cooked turkey, cut into thin strips
3/4 cup water
1 teaspoon cornstarch
1 packet instant chicken broth and seasoning mix
1 teaspoon each hoisin sauce and teriyaki sauce
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