Ingredients
2 garlic cloves, minced1 tablespoon canola oil2 cups julienned carrots2 cups uncooked turkey breast strips2 cups julienned zucchini1 cup canned bean sprouts1 can (8 ounces) jellied cranberry sauce1/3 cup apple juice1/4 cup reduced-sodium soy sauce1/4 cup cider vinegar1 tablespoon cornstarch1/4 cup cold water4 cups hot cooked rice
Preparation
In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add carrots; stir-fry for 2 minutes. Add turkey, zucchini and bean sprouts; stir-fry 3 minutes longer. Combine cranberry sauce, apple juice, soy sauce and vinegar; stir into skillet. Bring to a boil.
Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly and turkey juices run clear. Serve over rice.
