1. Combine cranberry sauce, sherry, 1/4 cup water, soy sauce, vinegar, and cornstarch. Mix till smooth; set aside.
2. Preheat wok or large skillet over high heat; add oil. Stir-fry 1 minute.
3. Add carrots; stir-fry 3 minutes.
4. Add zucchini and turkey. Stir-fry 1 minute.
5. Stir cranberry mixture; add to wok. Mix to coat vegetables and turkey; cook and stir till bubbly.
6. Cover; cook 1 minute more. Serve over sprouts.
This recipe was submitted by Ms. Overchuck to Better Homes and Garden Magazine, issue unknown.
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