Nutritive Information
- Calories -195 Kcal (Calories from Fat 35)
- Fat -4g (Saturated 1g)
- Cholesterol -60mg
- Sodium -830mg
- Potassium -800mg
- Carbohydrate -18g (Dietary Fiber 4g)
- Protein -26g %
Ingredients
- 1 cup Low-fat cheddar cheese shredded
- 10 3/4 ozs Low-fat cream of mushroom soup Lattice
- 1 1/4 cup Fat-free milk
- 1 cup Low-fat baking mix
- 1/2 tspfat Salt
- 1 1/2 cup Turkey light meat , skinless, cooked and chopped
- 1 egg Whole white, slightly beaten
- 2 cup Frozen mixed vegetables, thawed
Instructions
- Mix 1/2 cup water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons cornstarch.
- Cut fish into 3/4-inch pieces. Mix 1 teaspoon cornstarch and the sherry in medium glass or plastic bowl. Stir in fish until coated.
- Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add 1/2 teaspoon of the oil; rotate wok to coat side. Add fish; stir-fry about 2 1/2 minutes or until fish flakes easily with fork. Remove fish from wok.
- Add remaining 1/2 teaspoon oil to wok. Add broccoli, carrots, bell pepper, onion and 2 tablespoons water. Cover and cook 5 to 7 minutes, stirringoccasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).
- Stir in hoisin sauce mixture; cook and stir until thickened. Stir in fish; heat through.
