2 tbsp. plus 1 tsp. canola oilmed. carrots, cut into 1/4 to 3-inch strips
5 lg. white mushrooms, cut thinly and sliced
1/2 lb. snow peas
1 tbsp. ginger, finely chopped
2 tsp. garlic, minced
3 c. dark meat turkey, cut in sm. pieces
1/3 c. turkey or chicken broth
2 tbsp. soy sauce
3/4 c. scallions, sliced
2 tsp. sesame oil
1 tbsp. parsley or cilantro, chopped

Heat a tablespoon canola oil over medium heat; add carrots and saute for 1 minute. Add mushrooms and cook, shaking and stirring, for 2 minutes. Empty into bowl. Add remaining teaspoon canola oil to skillet and add snow peas. Cook over medium heat for 1 minute. Empty into bowl. Heat ginger and garlic over medium heat for 15 seconds. Toss in turkey broth and soy sauce; cook for 1 minute, stirring constantly. Add vegetables back from bowl. Add 1/2 cup scallions and sesame oil; toss well. Cook 1 minute. Large plate. Serve 4 to 6 per serving. 281 calories, 14 g. fat & 75 mg. cholesterol.