Instructions: Spread almonds in a shallow pan; toast in a 350 degrees oven until slightly browned (about 5 minutes); set aside. Place wok on medium heat. When wok is hot, add butter. When butter has melted, add mushrooms and stir-fry until golden and limp (about 3 minutes). Add peas, pod peas and 1/2 cup of the broth; stir-fry for about 2 minutes (do seconds if using frozen pod peas)

or until peas are heated through. Add water chestnuts, turkey or chicken and onion; stir-fry for about 1 minute. Combine cornstarch, soy and remaining 1/4 cup chicken broth; add to turkey or chicken mixture and stir and cook until it boils and thickens (about 1 minute). Garnish with toasted almonds.

Makes 4 to 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.