Directions

1. Combine water, lemon juice, honey, soy sauce, ginger root and garlic.
2. Dissolve cornstarch in mixture, set aside.
3. Heat oil in wok or large skillet. Add carrots; stir fry 3 to 4 minutes.
4. Add broccoli, mushrooms, water chestnuts and turkey. Stir fry 2 to 3 minutes.
5. Add sauce and cook, stirring constantly until sauce has thickened and vegetables are tender crisp.
6. Serve over long grain rice or cracked wheat bulgur.