Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Cranberry sauce; jellied |
| ⅓ cup | Dry sherry |
| ¼ cup | Soy sauce |
| ¼ cup | Vinegar |
| 2 tablespoons | Cornstarch |
| 2 tablespoons | Cooking oil |
| 2 \N | Cloves garlic; minced |
| 2 cups | Carrots; thinly sliced |
| 2 cups | Zucchini; julienned |
| 2 cups | Cooked turkey; 1/2-inch cubes |
| 4 cups | Bean sprouts; lightly steamed |
1. Combine cranberry sauce, sherry, ¼ cup water, soy sauce, vinegar, and cornstarch. Mix till smooth; set aside.
2. Preheat wok or large skillet over high heat; add oil. Stir-fry 1 minute.
3. Add carrots; stir-fry 3 minutes.
4. Add zucchini and turkey. Stir-fry 1 minute.
5. Stir cranberry mixture; add to wok. Mix to coat vegetables and turkey; cook and stir till bubbly.
6. Cover; cook 1 minute more. Serve over sprouts.
This recipe was submitted by Ms. Overchuck to Better Homes and Garden Magazine, issue unknown.
Recipe by: Linda Overchuck, West Haven, Conn.
Posted to MC-Recipe Digest V1 #925 by KHudson123@... on Nov 26, 1997