2 tbsp reduced sodium soy sauce
1 tbsp dry sherry
2 Drops sesame oil
1/4 tsp minced garlic
3 oz TURKEY BREAST, cut into strips
2 tbsp vegetable oil
2 tbsp thinly sliced white onion
1/4 c thinly sliced celery with leaves
1/4 c seeded and thinly sliced green bell pepper
1/4 c broccoli florets, blanched
3 Each button mushrooms caps, thinly sliced
1 Medium Roma tomato, seeded and sliced into 4 wedges
For the marinade, mix soy sauce, sherry, sesame oil and garlic. Equally divide marinade into two separate containers.
Reserve one half mixture and marinate turkey strips in other half in a covered container for 2 hours in refrigerator.
Preheat wok over medium-high heat. Add vegetable oil and stir-fry onion until sweating.
Add turkey strips and stir-fry for 45 - 60 seconds, depending on wok heat.
Add remaining vegetables and stir-fry for 2 minutes.
Stir cornstarch and reserved marinade together and pour over turkey and vegetables. Stir-fry until bubbling.
Serve at once.