2 tbsp. plus 1 tsp. canola oil
2 med. sized carrots, cut into 1/4 inch by 3 inch julienne strips
5 lg. white mushrooms (stems trimmed), cleaned and thinly sliced
1/2 lb. snow peas, cleaned
1 tbsp. finely chopped fresh ginger
2 tsp. finely minced garlic
3 c. dark turkey meat, shredded in large pieces
1/3 c. turkey or chicken broth
2 tbsp. soy sauce
3/4 c. thinly sliced scallions
2 tsp. sesame oil
1 tbsp. chopped fresh cilantro or parsley

Have a large bowl ready by the stove. Heat 1 tablespoon canola oil in a large nonstick skillet over medium heat. Add the carrots and saute for 1 minute. Add the mushrooms and cook, shaking the skillet and stirring, for 2 minutes. Empty the vegetables into the bowl.

Add another tablespoon canola oil to skillet and add snow peas. Cook over medium heat for 1 minute. Empty into bowl. Add remaining teaspoon canola oil to skillet over medium heat and add the ginger and garlic. Cook for 15 seconds and toss in the turkey, broth and soy sauce. Cook for 1 1/2 minutes, stirring constantly.

Add vegetables from bowl back to the turkey. Add 1/2 cup scallions and the sesame oil. Toss well and cook for 1 minute longer for flavors to blend. Remove to a serving platter and garnish with remaining scallions, plus cilantro or parsley. Makes 4 to 6 servings.