12-oz turkey tenderloin, cut in 1-inch pieces (2 cups) 2½ tbsp reduced-sodium soy sauce 2 tbsp vegetable oil 2 lrg cloved garlic, peeled and cracked open with flat side of knife blade 12-oz Chinese (nappa) or savoy cabbage, cored, quartered lengthwise, then cut crosswise in ½-inch pieces (about 3¼ cups) 2 sm half-sour pickles (each about 3 inches long), chopped fine (⅔ cup) 2 cups chicken broth 1 cup water 1½ cups converted long-grain white rice (brown rice directions follow) 1 cup frozen whole-kernel corn 1 lrg red or green bell pepper, cut in ¼-inch wide strips (1 cup) ½ cup sliced green onions

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