• 1 tbsp (15 mL) butter
• 1 tbsp (15 mL) olive oil
• 1 lb (500 g) boneless skinless turkey breast, cut in strips
• 1 onion, chopped
• 1 1/2 tsp (7 mL) dried marjoram
• 3/4 tsp (4 mL) dried mint, or to taste
• 2 cups (500 mL) sliced mushrooms
• 2 cups (500 mL) frozen peas and carrots
• 1 green pepper, chopped
• 3 tbsp (45 mL) cornstarch
• 1 tsp (5 mL) dry mustard
• 1 tbsp (15 mL) Worcestershire sauce
• 2 cups (500 mL) milk
• Salt and pepper, to taste
• 3 cups (750 mL) hot cooked rice

1. Heat butter and oil in a fry pan or wok. Add turkey, onion and herbs and stir fry until turkey is lightly browned. Remove turkey from pan. Add vegetables to the same pan, cook until mushrooms are softened.
2. In a bowl, whisk together cornstarch, mustard, Worcestershire sauce and milk and pour over vegetables. Stir until mixture comes to a boil and thickens.
3. Return turkey to pan. Simmer, uncovered, for 5 to 10 minutes or until turkey is tender. Season to taste. Serve over rice.
4. For the adventurous: Add either 1/2 cup (125 mL) sliced water chestnuts or a 14 oz/398 mL) can of miniature corn, drained. Instead of mint, use 1 tsp (5 mL) fresh ginger root.

4-6 servings