½ cup sliced almonds
3/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon peanut oil
2 large cloves garlic, minced
1 tablespoon minced, peeled fresh ginger
4 scallions, thinly sliced, ¼ of green reserved for garnish
1 head Napa cabbage (about 2 pounds), cut into 1 inch wide pieces
½ pound snow peas
2 cups diced cooked turkey (about 10 ounces)
½ teaspoon crushed red pepper flakes, or to taste
1 tablespoon toasted sesame oil
Toast the almonds in a dry skillet over a medium-high heat, stirring frequently, until they are golden and fragrant, about 3 minutes. In a small bowl whisk the chicken broth, soy sauce and cornstarch until the cornstarch is dissolved.
Heat the canola oil in a wok or very large deep skillet over a medium-high heat.
Add the garlic, ginger and scallion and cook, stirring, for 1 minute. Add the cabbage and cook, stirring, until it begins to wilt, about 1 minute. Add the snow peas, turkey, crushed red pepper flakes and the cornstarch mixture. Turn the heat up to high and cook, stirring, until the vegetables are crisp-tender, the turkey is warmed through and the sauce thickens slightly, about 5 minutes. Remove from the heat, stir in the almonds and the sesame oil. Serve garnished with scallion greens.
Makes 4 servings
Serving size 2 cups
Per Serving: Calories 330; Total Fat 13 g; (Sat Fat 1.5 g, Mono Fat 7 g, Poly Fat 4 g) ; Protein 30 g; Carb 20 g; Fiber 6 g; Cholesterol 60 mg; Sodium 380 mg
Excellent Source of: Calcium, Fiber, Niacin, Protein, Selenium,Vitamin A, Vitamin B6, Vitamin C, Vitamin K
Good Source of: Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Riboflavin, Zinc