1 pkg. (about 24) turkey breast slices
1 bunch bok choy
1 (8 oz.) can water chestnuts
1 c. fresh mushrooms
3 green onions
1 tbsp. oil

SAUCE:1 c. chicken broth
1/4 c. soy sauce
2 tbsp. dry Sherry
2 tbsp. cornstarch
1/4 tsp. garlic powder
1/4 tsp. ground ginger

Cut turkey into 1/4 inch strips. Slice bok choy, water chestnuts, mushrooms and onions. Heat oil in wok (or Dutch oven) on medium high for 2 to 3 minutes. Add turkey. Stir-fry 3 to 5 minutes until turkey begins to brown. Remove to plate. Add vegetables to wok. Stir-fry 4 to 5 minutes. Combine sauce ingredients. Pour over vegetables. Add turkey. Heat 2 to 3 minutes, stirring constantly until thickened. Serve over rice.