Turkey-Pineapple Stir-Fry - cooking recipe

Ingredients

1 turkey thigh or 2 breasts, boned and skinned (1 1/2 lb.)
3 Tbsp. cornstarch, divided
4 Tbsp. Kikkoman low-salt soy sauce, divided
1 Tbsp. dry sherry
1 clove garlic, minced
1 (8 1/4 oz.) can Dole chunk pineapple in syrup
3 Tbsp. vegetable oil, divided
1 onion, chunked
1 green bell pepper or red, chunked and seeded
1 Tbsp. minced fresh ginger root or tsp. powdered
2 medium sized fresh tomatoes, chunked

Preparation

Cut turkey into narrow strips.
Combine 2 tablespoons each of cornstarch and soy sauce with sherry and garlic.
Stir in turkey. Let stand 30 minutes, stirring occasionally.
Meanwhile, drain pineapple, reserve syrup.
Add enough water to syrup to measure 1 cup.
Combine with remaining cornstarch and soy sauce.
Set aside. Heat 2 tablespoons oil in a wok or large skillet over high heat. Add turkey and stir-fry 3 minutes or until tender.
Remove.
Heat remaining oil in same wok.
Add onions, peppers and ginger. Stir-fry until tender-crisp.
Stir in turkey, tomatoes, pineapple and soy sauce mixture.
Cook and stir until sauce boils and thickens.
Serve over rice.
Yields 4 to 6 servings.