Ingredients

• 1.5 cups chicken stock
• 0.5 cups white wine or sherry
• 0.25 cups rice vinegar
• 2 teaspoons sesame oil
• 0.5 cups soy sauce
• 2 teaspoons white sugar
• 3 tablespoons cornstarch

Instructions

1. 1 To make the stir fry sauce, combine chicken stock, white wine or sherry, rice vinegar, sesame oil, soy sauce, white sugar, and cornstarch in a medium mixing bowl. Use a whisk to stir until the cornstarch is dissolved and there are no lumps. Set aside.
2. 2 In a large skillet or wok, over medium high heat, combine turkey with granulated garlic, ground ginger, white pepper, and a pinch of salt, stirring and breaking up turkey until cooked through, 3 to 5 minutes.
3. 3 Remove turkey from pan and keep warm. Wipe the pan clean, and heat cooking oil until very hot.
4. 4 Add onions, celery, julienne carrots and red bell pepper pieces and cook, stirring continuously, about 1 minute.
5. 5 Add shredded cabbage, snow peas, broccoli florets, and green beans and cook, stirring continuously, about 3 minutes. Add garlic and ginger and cook, stirring, about 1 minute.
6. 6 Add cooked turkey back to the pan. Give the stir fry sauce a final whisk, and pour in the pan, stirring continuously, until the sauce thickens and comes to a boil.
7. 7 Remove from heat and garnish with sesame seeds and sliced green onions, if desired.

Nutrition per serving