1 1/4 lb Turkey Breast
Tenderloins
1 tb Oil
1 md Onion Thinly Sliced
1    Stalk Celery Cut Into Thin
Slices
2 c  Sliced Mushrooms
1 pk (6 Oz.) Pea Pods
3/4 c  Chicken Broth
1 tb Cornstarch
2 tb Soy Sauce
1/4 ts Ground Ginger
1/3 c  Toasted Slivered Almonds

Cut Turkey Into 1-Inch Cubes. Salt & Pepper Lightly To Taste. Spray
Cooking Spray in Large Skillet OR Wok. Add Oil. Heat Oil Until Hot Over
Med-High Heat. Add Turkey. Stir-Fry Until No Longer Pink, About 3 Min. Add
Onion & Celery; Stir Fry 1 Min. Add Mushrooms; Stir Fry 1 Min. Add Pea
Pods, Stir Fry 1 Min. Longer. Mix Broth, Cornstarch, Soy Sauce & Ginger.
Stir Into Turkey Mixture. Heat To Boiling, Stirring Constantly. Boil & Stir
1 Min. Top With Almonds.Serve With Rice.