LIGHTER SIDE
CLOSE2 cloves garlic, minced
1 Tbsp canola oil
2 cups julienned carrots
2 cups uncooked turkey breast strips
2 cups julienned zucchini
1 cup canned bean sprouts
1 (8 oz) can jellied cranberry sauce
1/3 cup apple juice
1/4 cup reduced-sodium soy sauce
1/4 cup cider vinegar
1 Tbsp cornstarch
1/4 cup cold water
4 cups hot cooked rice
In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add carrots; stir-fry for 2 minutes. Add turkey, zucchini and bean sprouts; stir-fry 3 minutes. Combine cranberry sauce, apple juice, soy sauce and vinegar; stir into skillet and bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly and turkey juices run clear. Serve over rice.
Yield: 4 Servings.
