2 tbsp. and 1 tsp. canola oil
5 mushrooms, thinly sliced
1 tbsp. chopped fresh ginger
3 c. dark turkey meat, broken in pieces
2 tbsp. soy sauce
2 tsp. sesame oil
2 med. carrots, cut into 1/4 x 3 inch julienne strips
1/2 lb. snow peas, cleaned
2 tbsp. finely minced garlic
1/3 c. chicken broth
3/4 c. thinly sliced scallions
Parsley; optional

Heat a large bowl ready by the stove. Heat 1 tablespoon canola oil in a large non-stick skillet over medium heat. Add carrots and saute for 1 minute. Add mushrooms and cook, shaking the skillet and stirring for 2 minutes. Empty vegetables into the bowl. Add another tablespoon of canola oil to skillet and add now peas. Cook over medium heat for 1 minute. Empty into bowl. Add remaining teaspoon of 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 1 1/2 minute stirring constantly. Add vegetables from bowl back to the turkey. Add 1/2 cup scallions and the sesame oil. Toss well and cook 1 minute longer for flavors to blend. Remove to a platter. Garnish with parsley.