1 (14 oz.) can chicken broth
2 tbsp. cornstarch
1 tbsp. vegetable oil
1/2 tsp. salt
1 lb. turkey cutlets, cut into 1/2 inch strips
1 lb. fresh broccoli, cut into flowerettes
Hot cooked rice
3 tbsp. soy sauce
1/2 tsp. grated fresh ginger root
1/4 tsp. white pepper
1 clove garlic, crushed
4 green onions, sliced
1 sweet red pepper, cut into strips

Combine broth, soy sauce, cornstarch, and ginger root in a small bowl. Pour oil around top of preheated wok or skillet, coating sides; heat at medium heat for 1 minute. Sprinkle salt and pepper over turkey. Add turkey and garlic to wok; stir-fry 3 or 4 minutes. Add green onions, broccoli, red pepper, and broth mixture; cover and cook 3 or 4 minutes or until veggies are crisp-tender. Serve over rice. 6 servings.