Turkey and Broccoli Stir Fry with Brown Rice

Total time: 30 minutes
    You can use turkey cutlets for this, sliced into strips, or part of a larger turkey tenderloin, freezing the rest for another time, or even ground turkey... or chicken breasts....

 Ingredients:

• 10oz (300gr) turkey cutlets or tenderloin
• 1 onion
• 2 cloves garlic
• 1 tbs minced ginger  substitute 1/2 tsp powdered
• 1 rib celery
• 1/2 green pepper
• 1/2 head broccoli
• 1 carrot
• 1 tsp sesame oil
• 2 tsp tbs olive oil
• 1 tsp soy sauce
• 1/2 cup (4oz, 120ml) chicken stock
• 1 tbs sherry (optional)
• 1 tbs cornstarch (Maizena) dissolved in 1 tbs soy sauce plus 1 tbs water
• Brown Rice:
• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock      or whatever your rice calls for

 Instructions:

• Thinly slice onion. 
• Mince garlic. 
• Mince ginger (peel first). 
• Julienne the pepper and carrots. 
• Slice the celery at an angle. 
• Cut broccoli into florets (with some stem). 
• Cut the turkey into strips - bite-size.
• Heat olive oil in large nonstick skillet over medium-high heat.
• Add onion, celery to skillet and stir-fry for 2 minutes. 
• Add garlic, ginger and stir-fry another 2 minutes. 
• Remove onions/garlic from pan and set aside. 
• Add sesame oil, soy sauce to pan and heat. 
• Add turkey and stir-fry 3 - 5 minutes, until golden. 
• Remove and put with onions. 
• Add broccoli, carrots, pepper to skillet and stir-fry 5 minutes. 
• Return turkey, onions, celery, garlic and ginger to pan. 
• Add chicken stock, sherry and bring to a boil. 
• Cover, reduce heat and simmer for 5 minutes. 
• Stir in cornstarch mixture until thickened. 
• Serve over rice, adding more soy sauce if desired, according to taste.
• Brown Rice:
• Cook rice according to package instructions. Fluff and serve.