2 c. cooked turkey (cut into bite size pieces)
1 1/2 c. turkey stock (or bouillon)
2 tbsp. oil
3 tbsp. cornstarch
1 c. shredded carrots
1 c. drained pineapple chunks
1 c. green pepper (cut in strips)
1/2 c. brown sugar
1/2 c. vinegar
1/3 c. soy sauce
1/2 c. ketchup

Combine cornstarch, stock, sugar, vinegar, soy sauce and ketchup in saucepan. Cook and stir until thick and clear, set aside. In large skillet or pan, heat oil until hot. Stir fry carrots until tender crisp. Add peppers and pineapple chunks, heat. Add prepared sauce and turkey, heat all together. Serve over cooked rice.