Instructions: In medium saucepan, bring turkey broth to boiling. Add carrots and simmer for 10 minutes. Add onions, green peppers nad celery. Continue to simmer another 5 minutes. Drain, saving 1 cup of broth. Pour this into small saucepan. Add pineapple juice and vinegar. Dissolve constarch in soy sauce.

Add to broth. Bring to boiling. Reduce heat and simmer, stirring constantly until sauce is thick and tanslucent. Sprinkle turkey with M.S.G., salt and pepper. Heat salad oil in large skillet. Add turkey and saute until lightly browned on both sides. Remove from pan and reserve. In same skillet, saute cooked vegetables, pineapple chunks and shredded cabbage just until cabbage is wilted. Arrange turkey over vegetables. Pour thickened sauce over all and simmer for 10 minutes. Heat oil in small skillet. Lightly saute green onions. Sprinkle over turkey mixture. Sprinkle nuts over top. Serve with hot steamed rice and preserved Kumquats.

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