3 POINTS
per serving

Ingredients:

Marinade:
1 egg white, slightly beaten
2 teaspoons cornstarch
2 teaspoons LaChoy® soy sauce
1 teaspoon sugar
1/2 teaspoon white pepper
2 turkey tenderloins (8 to 10 oz. each), cut into 1/8-inch strips

Sauce:
1 cup ready-to-serve chicken broth
1 tablespoon cornstarch
1 tablespoon LaChoy® soy sauce
8 cups water
3 cups coarsely chopped bok choy
3 oz. fresh snow pea pods (1 cup)
1 tablespoon grated fresh ginger
1 clove garlic, minced
2 medium carrots, thinly sliced diagonally (1 cup)
1 cup fresh shiitake mushrooms, stems removed and thinly sliced
1 small onion, cut in half lengthwise and thinly sliced (1/2 cups)

Instructions:

Combine marinade ingredients in medium mixing bowl. Add turkey strips, stirring to coat. Cover in plastic wrap. Chill. In small mixing bowl, combine sauce ingredients. Set aside.

Bring water to boil over high heat in 4-quart saucepan. Immerse bok choy and pea pods in water for 30 to 40 seconds, or until color brightens. Remove with slotted spoon. Drain well. Set aside.

Heat 12-inch nonstick skillet over medium-high heat. Add turkey mixture. Cook for 3 to 5 minutes, or until meat is no longer pink, stirring constantly. Remove turkey from skillet.

Add ginger and garlic to same skillet. Stir in bok choy, pea pods, carrots, mushrooms and onion. Cook for 3 to 5 minutes, or until onion is tender crisp, stirring constantly.

Return turkey to skillet. Cook for 1 to 2 minutes, or until hot, stirring constantly. Add sauce. Cook for 1 to 2 minutes, or until sauce is thickened and translucent, stirring constantly.

Serve over hot cooked rice or Japanese curly noodles, if desired.

Servings 6 (1 cup per serving)
3 POINTS per serving

Nutrition information:

Calories: 150, Calories from Fat: 11, Total Fat 1g, Saturated Fat 1g, Cholesterol 48mg, Sodium 510mg, Carbohydrate 14g, Dietary Fiber 3g, Sugars 4g, Protein 21g,