1/2 c. low-salt turkey broth
1/4 c. Filippo Berio olive oil
1/4 c. dry sherry
2 tbsp. soy sauce
3 scallions, chopped
1 clove garlic, minced
1/2 tsp. minced fresh ginger (or 1/4 tsp. dried)
1 lb. Shady Brook Farms turkey cutlets cut into 1/2 inch strips
1 med. green bell pepper, seeded & thinly sliced
1 (8 oz.) can water chestnuts
1/2 c. sliced fresh mushrooms
1/2 c. dry-roasted unsalted peanuts

Combine turkey broth, sherry, soy sauce and ginger in a small bowl. Stir-fry scallions in olive oil in a large skillet or wok 3 minutes until softened. Add garlic and turkey and stir-fry until turkey turns white.

Add green pepper, water chestnuts, mushrooms, and peanuts. Stir-fry for another minute. Pour in turkey broth mixture and cover. Steam for 5 minutes or until vegetables are crisp-tender.