Ingredients

2 cups cooked turkey, cut into 1 1/2- to 2-inch cubes
1 tablespoon soy sauce
1 tablespoon cornstarch
1 cup shelled walnuts, toasted
1/2 cup turkey or chicken stock
3 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon cornstarch
1 tablespoon cooking oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 small red onion, cut into 1-inch squares
1 small red bell pepper, cut into 1-inch squares
1 small yellow bell pepper, cut into 1-inch squares
4 ounces (about 1 cup) snow peas, trimmed and halved diagonally

Directions

In a medium bowl combine turkey, 1 tablespoon soy sauce and cornstarch. Stir to coat; set aside for 10 minutes.

To toast the walnuts, preheat oven to 350 degrees. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Set aside.

In a small bowl combine the turkey or chicken stock, 3 tablespoons soy sauce, sesame oil, sugar and 1 teaspoon cornstarch. Set aside.

Heat a wok or large saute pan over medium heat. When hot, add 1 tablespoon cooking oil; swirl to coat sides. Add ginger and garlic; cook and stir 10 seconds. Add onion and bell peppers and cook 2 minutes. Add snow peas and cook 1 minute. Add turkey mixture and cook 1 to 2 minutes until heated; stir in stock mixture. Bring to boil; cover and cook 2 minutes or until vegetables are tender-crisp. Stir in toasted walnuts and serve immediately. Serves 4.