1 lb boneless TURKEY BREAST or TURKEY CUTLETS
6 tbsp hoisin sauce, DIVIDED
3 tsp canola oil, DIVIDED
1 (8-oz) package pre-cleaned and sliced mushrooms
1 tbsp fresh ginger, peeled and minced
1 c fresh or frozen peas, (defrosted if frozen and drained)
Thinly slice turkey across the grain and into thin 1/4-inch strips.
In a medium bowl, mix 1/4-cup hoisin sauce and 1 tablespoon cold water. Stir in turkey, coating all surfaces.
Heat 1 teaspoon oil in a wok or deep nonstick skillet over medium-high heat. Add mushrooms to pan and stir-fry until the moisture released from the mushrooms has evaporated (6-8 minutes). Remove from pan and keep warm. Wipe pan clean with paper towel.
Increase heat to high and add remaining oil to same pan. Add turkey and ginger to hot pan and stir-fry 2 minutes or just until turkey is no longer pink.
Return mushrooms to wok and add peas. Stir in remaining 2 tablespoons hoisin sauce and stir-fry 1 minute until all ingredients are hot.