2 tbsp. soy sauce
2 tsp. cornstarch
2 tbsp. salad oil
4 green onions, julienned
1/2 c. carrot, shredded
Rice
2 tbsp. white wine
1/4 tsp. freshly ground pepper
2 c. shredded cabbage
1 c. bean sprouts
2 c. cubed, cooked turkey

Combine soy sauce, wine, cornstarch and pepper; set aside. In skillet, heat oil on medium-high. Add cabbage, onion, sprouts and carrots. Cook, stirring constantly for 2 minutes. Stir in turkey and sauce mixture. Cook until heated through, at least 2 minutes. Serve with rice. Makes 4 servings.