1 lb. turkey pieces
4 tsp. vegetable oil, divided
6 tsp. slivered almonds
1 lg. onion, peeled and thinly sliced
2 cloves garlic, minced or pressed
1 c. lo salt chicken broth
1 lb. fresh broccoli sliced diagonally OR
2 (10 oz.) pkgs. frozen broccoli
1 c. dry white wine or broth
1/2 lb. fresh mushrooms, sliced
1 tsp. cornstarch
4 tbsp. soy sauce

Rinse turkey and pat dry. Cut in strips. Heat wok or large nonstick skillet. Add 2 teaspoons oil and almonds and shake pan gently until brown. Remove almonds and reserve. Add remaining oil and heat. Add turkey and stir fry to sear. Remove and reserve. Combine onion, garlic and 1/2 cup broth in pan or wok.

Cook and stir until broth evaporates and onions are lightly browned. Add broccoli, wine and remaining 1/2 cup broth. Cook over medium heat, stirring occasionally, about 4 minutes. Add mushrooms, continue cooking until broccoli is crisp tender. Mix cornstarch and soy sauce, stir into liquid until it simmers and thickens. Stir in turkey, cook, stirring until heated, 3 minutes.