1/4 cup	water	75 ml
2 tbsp	EACH: lemon juice and honey	25 ml
1 tbsp	soy sauce	15 ml
1 tsp	ground ginger	5 ml
1/2 tsp	red pepper flakes	2 ml
2	cloves garlic, minced	2
2 tbsp	cornstarch	25 ml
1	medium onion, chopped	1
2 cups	EACH: carrots sliced diagonally, and broccoli flowerettes	500 ml
1 tbsp	oil	15 ml
2 cups	sliced mushrooms	500 ml
1 cup	(250 ml/8 oz) water chestnuts, drained & sliced	250 ml
1 lb	Eden Valley turkey breast cut into strips

Combine water, lemon juice, honey, soy sauce, ginger, pepper flakes and garlic. Dissolve cornstarch in mixture and set aside. In large fry-pan or wok stir-fry onion, carrots and broccoli in oil for 2-3 minutes. Add mushrooms and water chestnuts, stir-fry for approximately two more minutes or until vegetables are the desired tenderness. Remove from the pan. Reduce heat to medium-high and stir-fry turkey until lightly browned and meat is no longer pink, approximately 3-5 minutes. Add sauce and cook, stirring constantly until thickened and translucent. Return vegetables to the pan; heat through. Serve over brown rice or noodles.

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