Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  vegetable oil
  1              pound  turkey breast cutlets or slices -- cut into strips
  4             medium  carrots -- thinly sliced
     1/4      teaspoon  ground ginger -- optional
  1                can  cream of celery soup -- condensed, 10 3/4
                        -- ounces
  2             medium  green onions -- sliced
  3        tablespoons  water
  1         tablespoon  soy sauce
  4               cups  hot cooked rice

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.

Nutritional Information:

359 Calories (kcal); 9g Total Fat; (22% calories from fat); 7g Protein; 62g Carbohydrate; 4mg Cholesterol; 525mg Sodium