3 tsp canola oil
1 lb TURKEY CUTLETS, cut into 1/4-inch strips
2 tsp peeled and minced fresh gingerroot
1 (16-oz) bag frozen stir-fry vegetables
1/3 c prepared stir-fry sauce
1/2 c lightly salted cashews
Heat 2 teaspoons oil in a wok or deep skillet over high heat. Add turkey strips and ginger. Stir-fry for 2 minutes or until turkey is no longer pink. Transfer turkey to an oven proof bowl and place in warm oven.
Heat an additional 1 teaspoon oil in same pan and add vegetables. Stir-fry until just tender-crisp. Reduce heat to low.
Return turkey to pan and add stir-fry sauce. Stir well, coating all ingredients with the sauce. Heat to piping hot. Add cashews and stir fry for 10 to 12 seconds.