Ingredients
1 tablespoon cornstarch2 tablespoons plus 1/4 cup water, divided2 celery ribs, sliced1 medium onion, chopped2 teaspoons canola oil4 cups shredded Chinese or napa cabbage1/2 cup sliced fresh mushrooms3/4 cup reduced-sodium chicken broth1 tablespoon reduced-sodium soy sauce1/2 teaspoon sugar1/4 teaspoon garlic powder1 cup cubed cooked turkey1 cup hot cooked rice
Preparation
In a small bowl, combine cornstarch and 2 tablespoons water until smooth; set aside.
In a large nonstick skillet or wok, stir-fry celery and onion in oil for 3 minutes. Add cabbage and mushrooms; stir-fry 2 minutes longer. Add the broth, soy sauce, sugar, garlic powder and remaining water; cook and stir until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey; heat through. Serve with rice.
