Preparation:
In 10-inch skillet or wok over medium-high heat, in 1 tablespoon vegetable oil, stir-fry half of the turkey until browned. Remove; set aside. Repeat with remaining turkey. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot oil, stir-fry sliced carrots and ginger until carrots are tender-crisp. Stir in soup, sliced onions, water and soy sauce. Heat to boiling. Return turkey to skillet. Heat through, stirring occasionally. Serve over rice. Garnish with green onion tops and carrot curls, if desired. |
