Chow mein noodles or 1 c. quick cooking rice
8 oz. turkey breast tenderloins or boned skinless chicken breast halves
1 sm. carrot
1 c. orange juice
1/4 c. soy sauce
1/2-1 tsp. ground ginger
Dash ground red pepper
1 tbsp. cooking oil
1 (10 oz.) pkg. frozen cauliflower
1 tbsp. cornstarch
1/2 c. unsalted cashews or walnut halves

If serving rice, cook it according to package directions. While rice is cooking, slice the turkey or chicken into bite-size strips, then set aside. Thinly bias-slice carrot, then set aside. Preheat a wok or large skillet over high heat. Meanwhile, for sauce, in a small mixing bowl stir together 1/2 cup of the orange juice, soy sauce, ginger and red pepper. Set sauce aside.

Add cooking oil to hot wok or skillet. (If necessary, add more cooking oil during stir frying.) Add turkey or chicken and carrot to the wok or skillet. Stir fry over high heat about 3 minutes or until poultry is tender, then remove from wok or skillet.

Add sauce and frozen cauliflower to wok or skillet. Bring mixture to boiling, then reduce heat. Cover and simmer for 2 minutes. Meanwhile, combine remaining juice and cornstarch. Stir juice - cornstarch mixture into mixture in wok. Cook and stir over medium high heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in the poultry - carrot mixture and cashews or walnuts. Cook just until heat through. Serve over chow mein noodles or the hot rice. Makes 3 servings.