Cut turkey into narrow strips or bite-size pieces. In wok or large fry pan, stir-fry turkey in 1 tbsp (15 mL) vegetable oil until no longer pink, remove from pan.
Add vegetables, onion, garlic and ginger and stir-fry until vegetables are tender-crisp (3-4 minutes).
In small bowl, combine soy sauce, sesame oil, sock and cornstarch. Stir into vegetables.
Add turkey and stir. Cook until heated through and sauce thickens.
Notes
Use a combination of both white and dark meat to make this stir-fry even more attractive.