1 lb. turkey, sliced into thin strips
4 tsp. vegetable oil, divided
6 tbsp. slivered almonds
1 lg. onion, peeled, thinly sliced
2 cloves garlic, minced or pressed
1 c. low-sodium turkey broth, fat removed
1 lb. fresh broccoli or 2 (10 oz.) pkg. thawed broccoli spears, sliced diagonally
1 c. dry white wine or additional broth
1/2 lb. fresh mushrooms, sliced
1 tsp. cornstarch
4 tbsp. low-sodium soy sauce

Heat wok or large pan over high heat. Add 2 teaspoons oil and almonds; stir 2 minutes; set aside. Add remaining oil and turkey; stir until brown; set aside.

Combine onion, garlic and 1/2 cup broth in wok. Stir until broth evaporates and onions brown. Add broccoli, wine and remaining broth. Stir over medium heat 4 minutes. Add mushrooms; cook until broccoli is tender. Mix cornstarch and soy sauce; stir into liquid to thicken; add turkey; stir 3 minutes. Garnish with almonds. Serves 4.