Instructions: Combine the marinade ingredients in a small bowl. Add the turkey, stirring to break it up and coat it with marinade. Cover and refrigerate for 30 minutes.

Place a wok or wide frying pan over high heat. Add the vegetable oil, swirling to coat the sides. Add the ginger and garlic and cook, stirring, until fragrant, about 10 seconds. Add the turkey and stir-fry, using the back of a spatula to break up the meat, until brown and crumbly, about 1 1/2 minutes. Add the vegetables, broth, soy sauce, and sesame oil, cook for 1 minute, and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens. Sprinkle with walnuts and cilantro just before serving.

This recipe yields 1 serving.

Tips: You can substitute lean ground beef for the turkey.

To toast the nuts, spread them in a shallow baking pan; bake uncovered in a preheated 350 degree oven, stirring occasionally, until toasty brown, 10 to 12 minutes.

Comments: I never knew about turkey (or frozen peas and carrots for that matter) when I was growing up in Guangzhou, China. Its a treat combining them in this easy, quick stir-fry. Serve it over rice or noodles.

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