Instructions: In a small bowl, dissolve the cornstarch in the broth; set aside. In a wok or large skillet, heat the oil over moderately high heat until hot but not smoking. Add the corn, zucchini, red or green pepper, onion, jalapeno pepper, and garlicup Cook, stirring often, until the vegetables are crisp-tender, about 2 minutes. Add the lime juice, chili powder, and salt; cook for 30 seconds. Add the turkey meat and cook, stirring often, for 1 minute. Add the cornstarch mixture and cook, stirring, until the sauce thickens and clears, about 1 minute. Serve immediately.

Serves 4.

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