Cranberry Turkey Stir-Fry

• 2 cloves Garlic Minced

• 1 Tbsp Canola oil

• 2 cups Julienned carrots

• 2 cups Uncooked turkey breast strips

• 2 cups Julienned zucchini

• 1 cup Canned bean sprouts

• 1 (8oz) can Jellied cranberry sauce

• 1/3 cup Apple juice

• 1/4 cup Reduced-sodium soy sauce

• 1/4 cup Cider vinegar

• 1 Tbsp Cornstarch

• 1/4 cup Cold water

• 4 cups Hot cooked rice

In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add carrots; stir fry for 2 minutes. Add turkey, zucchini and bean sprouts; stir-fry 3 minutes. Combine cranberry sauce, apple juice, soy sauce and vinegar; stir into skillet and bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly and turkey juices run clear. Serve over rice.

Yield: 4 servings.