---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TURKEY STIR FRY
  Categories: Chinese, Poultry
       Yield: 6 servings
  
       2 c  Mother sauce (see recipe)
     1/4 c  Soy sauce
       1 ts Or more ground ginger
     1/4 c  Dry sherry
       1    Clove garlic cut in half
       2 c  Leftover turkey
            ON DAY OF SERVING:
       2 c  Fresh chopped vegetables of
            -your choice
       1 sm Can water chestnuts
       1 sm Can bamboo shoots
  
   Combine mother sauce, soy sauce, ginger, sherry,
   garlic and turkey ingredients and freeze in a
   zip-close bag until needed. Defrost. To serve, drain
   the turkey, reserving the sauce and picking out the
   garlic. Heat a tablespoon of sesame oil and one of
   corn oil very hot in a skillet. Add 2 cups of fresh
   chopped vegetables: broccoli, snow peas, baby corn,
   sliced scallions - whatever you like. Drain and add
   water chestnuts and bamboo shoots. Add a little of the
   reserved sauce if necessary, just enough to moisten
   the vegetables and keep them from sticking. Stir fry
   the vegetables until they are coated, then add the
   turkey. When it begins to brown a bit in the oil, add
   the sauce gradually until the turkey is well coated
   and the sauce has thickened. Serve over rice with
   bowls of cashews, sliced oranges.
  
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