2 c. boiling water
1 c. cracked wheat bulgur
1/3 c. water
2 tbsp. fresh lemon juice
2 tbsp. honey
1 tsp. fresh ginger root, grated or 1/2 tsp. ground ginger
1 tbsp. reduced-sodium soy sauce
1 lg. clove fresh garlic, minced
2 tbsp. cornstarch
1 tbsp. oil
2 c. carrots, diagonally sliced
2 c. broccoli florets
2 c. mushrooms, sliced
1 (8 oz.) can water chestnuts, drained and sliced
1 lb. turkey breast slices or cutlets, cut in strips

Pour boiling water over cracked wheat and let stand 1 hour; drain and set aside.

Combine water, lemon juice, honey, ginger, soy sauce and garlic. Dissolve cornstarch in mixture; set aside.

Heat oil over high heat in wok or large skillet. Add carrots; stir-fry 3 minutes or until tender crisp. Add broccoli, mushrooms and water chestnuts, stir-fry about 2 minutes more. Remove from pan.

Stir-fry turkey until lightly browned. Add sauce and cook, stirring constantly, until thickened and translucent. Add vegetables, heat through. Serve over cracked wheat. Serves 6.