1 cup (250 mL) turkey stock ¼ cup (60 mL) low-sodium soy sauce 1 tbsp (15 mL) oyster sauce 1 tbsp (15 mL) fresh lime juice 1 tbsp (15 mL) grated fresh ginger 2 cloves garlic, minced 1 tbsp (15 mL) packed brown sugar 1 hot chili pepper, seeded and finely chopped 1 lb (450 g) boneless, skinless turkey breast, cut into bite size pieces 1 tbsp (15 mL) canola oil 1 bag (1.5 lbs./750 g) frozen Thai or Asian style vegetable mix 1 can (8 oz./227 mL) sliced bamboo shoots, drained 2 tbsp (30 mL) cornstarch In bowl whisk together turkey stock, soy and oyster sauces, lime juice, ginger, garlic, sugar and hot chili pepper. Pour half of the marinade into a resealable bag and add turkey. Seal bag and move turkey around in bag to coat completely. Refrigerate for at least 30 minutes or up to 8 hours. Alternatively, freeze marinated turkey for up to 1 week. Cover and refrigerate remaining marinade for up to 1 week. In wok or large non-stick skillet, heat oil over medium high heat. Add turkey to skillet and brown for 3 minutes. Add vegetables and bamboo shoots to skillet and cook, stirring for 2 minutes. Meanwhile, whisk cornstarch into reserved marinade. Pour into skillet and cook, stirring for about 5 minutes or until vegetables are tender crisp and turkey is no longer pink inside. Fresh Vegetable Substitute: Omit frozen vegetables and use 6 cups (1.5 L) of chopped fresh vegetables such as sliced pepper, broccoli, carrots, snow peas and onions. If using fresh vegetables reduce the cornstarch to 4 tsp (20 mL). Tip: For dark meat lovers, substitute boneless skinless turkey thighs for the breast. Water chestnuts are another delicious addition in a stir-fry. Makes 4 to 6 servings. Prep time: 20 minutes Cooking time: 20 minutes Calories: 395; Protein 14 g; Fat 11 g; Carbohydrates 60 g.