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1
Rinse turkey and pat dry.
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2
Cut into thin bite-size strips.
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3
Set aside.
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4
For sauce, in a small bowl stir together flour, mustard, wine, salt and pepper till smooth.
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5
Slowly stir in half-and-half or light cream till well mixed.
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6
Set aside.
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7
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking).
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8
Preheat over medium-high heat.
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9
Stir-fry garlic in hot oil for 15 seconds.
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10
Add sweet pepper and onions; stir-fry for 2 minutes.
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11
Add sliced mushrooms; stir-fry for 2 minutes more or till crisp-tender.
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12
Remove vegetables from the wok.
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13
Add turkey to the hot wok.
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14
Stir-fry for 2 to 3 minutes or till no pink remains.
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15
Push turkey from the center of the wok.
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16
Stir sauce.
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17
Add sauce to the center of the wok.
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18
Cook and stir till thickened and bubbly.
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19
Return cooked vegetables to the wok.
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20
Add thawed peas.
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21
Stir all ingredients together to coat with sauce.
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22
Cook and stir for 1 to 2 minutes more or till heated through.
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23
Serve immediately over hot cooked noodles or fettuccine.
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24
Garnish with whole mushrooms and fresh basil, if desired.
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25
Nutrition information per serving: 463 calories, 28 g protein, 52 g carbohydrate, 15 g fat (6 g saturated fat), 108 mg cholesterol, 553 mg sodium, 521 mg potassium.
