1 to 1 1/4 lb. turkey breast tenderloins
2 tbsp. oil
1/2 c. julienne cut carrots
1 lg. green pepper, 1 inch pieces
20 oz. can pineapple chunks, drained, reserved liquid
8 oz. can sliced water chestnuts, drained
8 oz. shrimp, peeled
1 c. quartered mushrooms
3 tbsp. cornstarch
1/4 c. vinegar
1/4 c. packed brown sugar
3 tbsp. soy sauce
3 tsp. grated fresh ginger root
Hot cooked rice

Cut turkey tenderloins into 1 inch cubes. In large skillet or wok, heat oil; stir fry turkey cubes 3-4 minutes or until no longer pink. Add carrots, green pepper, pineapple, water chestnuts, shrimp, mushrooms and 1/2 cup reserved pineapple liquid. Bring to a boil; reduce heat. Simmer 6-8 minutes or until vegetables are crisp-tender, stirring occasionally. In small bowl, combine cornstarch and vinegar; mix well. Stir in brown sugar, soy sauce, ginger root and remaining pineapple juice. Gradually add to turkey mixture; stir constantly until thickened. Serve over hot cooked rice. 6 servings.