Turkey Vegetable Stir Fry

Photo: flickr user jarrodlombardo

Ingredients

1/2 c. low-salt turkey broth

1/4 c. Filippo Berio olive oil

1/4 c. dry sherry

2 tbsp.s soy sauce

3 scallions, chopped

1 clove garlic, minced

1/2 tsp. minced fresh ginger (or ¼ tsp. dried)

1 lb. Shady Brook Farms turkey cutlets cut into ½ inch strips

1 med. green bell pepper, seeded

thinly sliced

1 (8 oz.) can water chestnuts

1/2 c. sliced fresh mushrooms

1/2 c. dry-roasted unsalted peanuts

Preparation

Combine turkey broth, sherry, soy sauce and ginger in a small bowl. Stir-fry scallions in olive oil in a large skillet or wok 3 minutes until softened. Add garlic and turkey and stir-fry until turkey turns white.

Add green pepper, water chestnuts, mushrooms, and peanuts. Stir-fry for another minute. Pour in turkey broth mixture and cover. Steam for 5 minutes or until vegetables are crisp-tender.