1 tb Cornstarch

      2 tb Soy Sauce

    1/4 ts Ground Ginger

      1    (10 1/2 Oz.) Can Chicken

           Broth
      1    Carrot, Cut Into Julienne

           Strips,
      2 tb Vegetable Oil

      2 c  Sliced Mushrooms

      4    Green Onions Minched

      1    Stalk Celery Diagonally

           Sliced
      1    (6 Oz.) Pkg. Snow Peas

           Thawed
      2 c  Coarsely Chopped Cooked

           Turkey Breast
      2 c  Brown Rice Cooked

      2 tb Silvered Almonds Toasted

   Combine Cornstarch, Ginger, Chicken Broth & Soy Sauce in A 2 Cup Glass
  Measure.  Stir Well. Microwave Uncovered At High 2 To 3 Min. OR Until
  Thickened, Stirring Every 30 Seconds. Set Aside.
   Combine Carrot & Oil in A 2 1/2 Quart Casserole. Cover With Plastic Wrap;
  Microwave At High 1 To 2 Min. OR Until Carrot Is Crisp-Tender. Stir After 1
  Min.  Add Mushrooms, Onions & Celery.  Microwave Uncovered At High For 1 To
  2 Min.; Stir Well.  Add Soy Sauce Mixture, Snow Peas & Turkey; Stir Well.

  Microwave At High 2 To 3 Min ; Stir.After 30 Seconds. Serve Over Rice.
  Garnish With Almonds.
   358 Cal. Per 1 C. Turkey Mixture & 1/2 C. Rice.  Fat 12.2. Chol. 49.