1 lb. fresh turkey breast slices
1 to 2 stalks (about 1/2 lb.) broccoli
3 tbsp. olive oil
1/2 c. pecan halves
1 minced garlic clove
1 sm. chopped onion
1 lg. carrot, thinly sliced diagonally

SAUCE:

1/2 c. water
1/4 c. soy sauce
1 tbsp. cornstarch
1/4 tsp. ground ginger
1 tbsp. honey

Cut turkey breast slices into thin strips; set aside. Cut off broccoli flowerets and cut stalks diagonally into thin slices. Heat 1 tbsp. olive oil in wok or Dutch oven over medium high heat. Stir fry pecans; remove from pan. Add additional 1 tbsp. oil. Add broccoli, garlic, onion and carrot. Cook and stir 4 to 5 minutes or until vegetables are crisp-tender. Remove from pan. Add remaining 1 tbsp. oil; add turkey. Cook and stir until no longer pink. Combine sauce ingredients. Add pecans, vegetables and sauce mixture to turkey. Cook and stir 2 to 3 minutes more or until sauce thickens and boils. Makes 6 servings.

Nutritional Information per serving: 263 calories; 26 g protein; 16 g fat; 12 g carbohydrate; 764 mg sodium; 28 mg cholesterol.