Yield: 20 Establishment: School, Hospitals, Business and Industry Account   Ethnicity: Asian   Meal Type: Main Course, Entrée   Preparation Method: Stir Fry   Product Type: Boneless Breast

4 Pounds BONELESS TURKEY BREAST, thawed

1/2 Cup low-sodium soy sauce

1-1/2 Ounces cornstarch

1 Tablespoon granulated sugar

1/2 Cup + 1 Tablespoon pure olive oil

1 Tablespoon chopped garlic in oil

1/4 Ounce fresh gingerroot, peeled and minced

1/2 Cup dry sherry

1/2 Cup hoisin sauce

2 Tablespoons granulated sugar

1 Tablespoon sesame oil

1 Pound fresh pea pods

1 Pound + 3 Ounces fresh 6x7 tomatoes, cut into wedges

As needed steamed rice

Cut turkey into thin strips, slicing on the diagonal. Blend soy sauce, cornstarch and 1 tablespoon sugar until smooth. Add turkey strips and toss to coat all surfaces. Heat oil in large wok or on griddle top on high heat. Add garlic and ginger and stir-fry for about 30 seconds. Add turkey mixture and stir-fry for about 2 minutes or just until turkey is cooked through. In a separate bowl, combine sherry, hoisin sauce, 2 tablespoons sugar and sesame oil to make sauce. Add pea pods, tomato wedges and hoisin sauce mixture to turkey. Bring to a simmer. Serve atop steamed rice.

Chef: Julie Lampie, MBA, RD Restaurant: Tufts Dining at Tufts University Location: Medford, MA