Use a combination of both white and dark meat to make this stir-fry even more attractive.
- Cut turkey into narrow strips or bite-size pieces.
- In wok or large frypan, stir-fry turkey in 1 tbsp (15 mL) vegetable oil until no longer pink. Remove from pan.
- Add vegetables, onion, garlic and ginger and stir-fry until vegetables are tender-crisp (3-4 minutes).
- In small bowl, combine soy sauce, sesame oil, stock and cornstarch. Stir into vegetables. Add turkey and stir. Cook until heated through and sauce thickens. Serve it on rice or noodles.