Tangy Turkey Stir-Fry

• 1 tablespoon cornstarch
• 1/2 teaspoon paprika
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons canola oil, divided
• 1 package (20 ounces) turkey breast tenderloins, cut into 1/2-inch strips
• 1 large onion, halved and thinly sliced
• 1 large sweet red pepper, julienned
• 2 celery ribs, thinly sliced
• 1 cup sliced fresh mushrooms
• 1 teaspoon minced fresh gingerroot
• 1 garlic clove, minced
• 2 large tomatoes, sliced and seeded
• 1 can (14 ounces) bean sprouts, rinsed and drained
• Hot cooked rice, optional

1. In a small bowl, combine the cornstarch, paprika, broth and soy sauce until smooth; set aside. In a large skillet or wok, heat 1 tablespoon oil; stir-fry turkey until meat is no longer pink. Remove and keep warm.
2. In the same pan, stir-fry the onion, red pepper, celery and mushrooms in remaining oil for 8 minutes. Add ginger and garlic; stir-fry 2 minutes longer. Return turkey to the pan. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes and bean sprouts; heat through. Serve with rice if desired.

cornstarch, paprika, chicken broth, soy sauce, canola oil, turkey breast tenderloins, onion, sweet red pepper, celery, mushrooms, fresh gingerroot, garlic, tomatoes, bean sprouts, rice

Taken from www.tasteofhome.com/recipes/tangy-turkey-stir-fry/ (may not work)