1 1/4 lb. turkey breast tenderloins
1/3 c. soy sauce
1 tbsp. dry sherry
1 clove garlic, finely chopped
1 tbsp. vegetable oil
2 c. broccoli flowerets
1 med. red pepper, cut into 1/4x1" strips
2 c. sliced mushrooms
3 oz. fresh pea pods
4 green onions, cut into 1" pieces
1 c. bean sprouts
1/4 c. chicken broth
1-1 1/4 tsp. cornstarch

Cut turkey into 1/2 inch pieces. Mix soy sauce, sherry and garlic. Stir in turkey. Let stand 15 minutes. Heat oil in large non-stick skillet or wok over high heat until hot. Stir fry turkey in oil until no longer pink. Remove turkey from skillet. Add broccoli and red pepper; stir-fry 2 minutes. Add mushrooms and pea pods; stir fry 1 minute. Add green onions and bean sprouts; stir fry 30 seconds.

Mix chicken broth and cornstarch; add to skillet. Stir in turkey. Heat to boiling, stirring constantly. Boil and stir until sauce is thickened and clear. Serve immediately. Makes 6 servings - 232 calories per serving. 3.6 grams of fat per serving.