| | Directions | | Cut turkey into 1/4-inch strips. Slice bok choy, water chestnuts, mushrooms and onions. Heat oil in wok (or Dutch oven) on medium-high heat for 2-3 minutes. Add turkey. Stir-fry 3 to 5 minutes until turkey begins to brown. Remove to plate. Add vegetables to wok. Stir-fry 4 to 5 minutes. Combine sauce ingredients. Pour over vegetables. Add turkey. Heat 2 to 3 minutes, stirring constantly until thickened. Serve over hot rice. |
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| Ingredients | | - |  | 1 package 24) turkey breast slices |
| - | | 1 bunch bok choy |
| - | | 1 can water chestnuts (8 ounce can) |
| - | | 1 cup fresh mushrooms |
| - | | 3 green onions |
| - | | 1 tablespoon oil |
| - | | Sauce |
| - | | 1 cup chicken broth |
| - | | 1/4 cup soy sauce |
| - | | 2 tablespoons dry sherry |
| - | | 2 tablespoons cornstarch |
| - | | 1/4 teaspoon garlic powder |
| - | | 1/4 teaspoon ground ginger |
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