|Serving Size||½ of recipe|
|Total Fat||8 g|
|Saturated Fat||0.5 g|
|Total Carbohydrate||6 g|
|Dietary Fiber||2 g|
|Canola oil||2 + 1 teaspoons|
|Boneless, skinless turkey breast, cut into ½-inch by 2-inch strips||½ pound|
|Celery stalk, cut into ¼-inch by 2-inch strips||1|
|Green beans, trimmed and cut in half||1 cup|
|Reduced-sodium soy sauce||2 tablespoons|
|Garlic powder||¼ teaspoon|
|Slivered almonds||2 tablespoons|
- Heat 2 teaspoons oil in a large wok or nonstick skillet over medium-high heat. Add turkey strips and cook 4-5 minutes, until cooked through. Transfer to a plate and set aside.
- Add another teaspoon of oil to pan. Stir in celery and green beans, and cook 2-3 minutes, until tender-crisp.
- Reduce heat to low and return turkey to pan. Combine cornstarch, soy sauce, and garlic powder, and add to pan. Bring to a simmer and cook 1-2 minutes, until sauce begins to thicken.
- Sprinkle with almonds and serve.
3 very lean meats; 2 fats; 1 vegetable
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