1 lb. sliced turkey
5 tbsp. soy sauce
1 tbsp. salad oil
2 med. green bell peppers
1 minced clove garlic
2 1/2 c. fresh mushrooms
2 c. turkey broth
2 (8 oz.) cans water chestnuts
1/2 tsp. ground ginger
4 tsp. cornstarch
1/4 c. cold water
6 tbsp. cashews

Slice turkey horizontally in 1/4-inch strips. Combine 3 tablespoons of the soy sauce and let stand while preparing vegetables. Heat oil in heavy nonstick skillet. Add thinly sliced peppers, garlic, and sliced mushrooms. Stir fry for 3 minutes.

Add broth, drained and sliced water chestnuts, and turkey mixture. Add the remaining soy sauce and ginger. Mix well and cook until turkey slices turn from pink to white, about 15 minutes.

Combine cornstarch with cold water and stir into skillet. Cook, stirring, until sauce is thick. Stir in cashews. Makes 6 servings. About 265 calories.