Turkey Lo Mein

Total time: 30 minutes
     You can either use turkey cutlets, cut into strips or part of a turkey tenderloin, cut into bite-size pieces.  Almost any vegetable, cut small, will work in this.  It's a great way to use up the odd bits left in the fridge.

 Ingredients:

• 10oz (300gr) turkey tenderloin or cutlets
• 1 onion
• 1 clove garlic
• 1 tbs minced ginger substitute 1/2 tsp dried
• 1 rib celery
• 8 - 10 cherry tomatoes,  about 2/3 cup
• 1/2 head broccoli 
• 1 carrot
• 4oz (120gr) spaghetti -   about 1" (2.5cm) circle
• 1 tbs olive oil
• 3/4 cup (6oz, 180ml) chicken stock
• 1 tbs cornstarch (corn flour, Maizena) dissolved in
• 1 tbs soy sauce plus 1 tbs water

 Instructions:

• Cook pasta according to package instructions.
• While pasta cooks:
• Thinly slice onion.
• Mince garlic. 
• Mince ginger (peel first). 
• Julienne the carrot. 
• Slice the celery at an angle. 
• Cut broccoli into florets (with some stem). 
• Cut tomatoes in half.
• Cut the turkey into strips. 
• 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 turkey and stir-fry 3 - 5 minutes, until golden.  Remove and put with onions. 
• Add broccoli and carrots to skillet and stir-fry 5 minutes. 
• Return turkey and vegetables to pan.  Add chicken stock and bring to a boil. 
• Cover, reduce heat and simmer for 5 minutes.
• Remove cover and add cornstarch mixture and stir until thickened. 
• Add tomatoes, drained spaghetti and toss well to coat.  Serve.