Preparation:
Rinse turkey and pat dry. Cut into thin bite-size strips. Set aside.
For sauce, in a small bowl stir together flour, mustard, wine, salt, and pepper til smooth. Slowly stir in milk till well mixed. Set aside.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking). Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add sweet peppers and onion; stir-fry for 2 minutes. Add sliced mushrooms; stir-fry for 2 minutes more or till crisp-tender. Remove vegetables from the wok.
Add turkey to the hot wok. Stir fry for 2-30 minutes or till no pink remains. Push turkey from center of the wok.
Stir sauce. Add sauce to the center of the wok. Cook and stir till thickened and bubbly. Return cooked vegetables to the wok. Add thawed peas. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or till heated through. Serve immediately over hot cooked noodles or fettucine. Garnish with whole mushrooms and fresh basil sprigs, if desired. |
