1 tbsp. minced fresh ginger root
1 1/2 tsp. minced garlic
5 tbsp. dry sherry
1 lb. turkey, cut into 1/4-inch slices
3 tbsp. soy sauce
2 tbsp. cornstarch
1 tbsp. sugar
1/2 c. plus 2 tbsp. chicken broth
2 tbsp. oil
8 oz. fresh broccoli florets
1 med. carrot, sliced
6 green onions, sliced
1/2 c. cashews

Mix ginger root, garlic and 2 tablespoons sherry with turkey and toss to coat. Set aside. Mix cornstarch, soy sauce, sugar, 1/2 cup chicken broth and remaining sherry in another bowl. Heat 1 tablespoon oil in skillet or wok and stir fry vegetables for 2 minutes. Remove from pan.

Heat remaining oil and stir fry turkey mixture 2 minutes. Add 2 tablespoons chicken broth and stir fry until turkey is opaque. Add cornstarch mixture and stir until sauce is thickened. Return vegetables to wok; add cashews and stir fry until hot. Serves 4.