1 cup beef broth (hot)
3 tsp. Indian spices (curry mixture)
1/2 cup Chardoney wine
1/2 Tblsp Lemon juice
1/2 tsp. minced garlic
1/8 tsp. ground ginger
1/4 tsp. soy sauce
2 bay leaves
1/2 Tblsp flour
1-2 Tblsp vegetable oil
1 large boneless Turkey breast (diced or thin sliced)
1 medium onion (coarsely chopped)
1 1/2 cups broccoli (cut into florets)
1/2 cup carrots (sliced)
1 small can mandarin orange sections
1/8 cup slivered almonds

Cut the turkey into thin strips or small cubes. Combine the beef broth, Indian spices, wine lemon juice, garlic, ginger, soy sauce and bay leaves in a large bowl. When the mixture is well blended add the turkey and allow to marinate for at least 1 hour.

Heat the oil in a deep frying pan over a high heat. When the oil is ready, remove the turkey from the marinade with a slotted spoon and stir-fry in the oil for about 5-7 minutes. While the meat is cooking, transfer the vegetables to the marinade and occasionally stir to evenly coat.

When the meat is well cooked, use the slotted spoon to transfer the vegetables to the pan and stir fry for about 2-3 minutes uncovered. During this time, add the flour to the marinade and mix well. Now add the marinade to the frying pan and bring the mixture to a boil. Cover for 2 minutes and then cook uncovered until the sauce is thickened. When the sauce begins to thicken noticeably, add the mandarin oranges and the almonds. Continue stir-frying for about 1-2 minutes or until the sauce appears thick enough. Serve at once.

last updated 3/28/99