Ingredients
| 2 | lb ground turkey |
| 2 | tablespoons soy sauce |
| 1 | garlic clove, minced |
| 1/4 | teaspoon ground ginger |
| 3 | cups broccoli florets |
| 2 | cups celery, chopped |
| 8 | green onions, chopped |
| 1 | green pepper, chopped |
| 2 | cups mushrooms, sliced |
| 3/4 | cup water chestnuts, sliced |
| 2 | cups chicken broth |
| 2 | tablespoons cornstarch |
| 8 | oz spaghetti |
- brown turkey, drain and set aside.
- skillet cook vegetables in soy sauce and ginger until crisp-tender, add turkey.
- in a separate bowl, combine cold broth and cornstarch. add to skillet.
- bring to boil and remove from heat, serve over al dente noodles
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