An easy-to-fix Polynesian-style entree that accentuates the tangy-sweet flavors of pineapple and orange juice concentrate with a generous amount of fresh ginger.

Pineapple-Orange-Ginger Turkey Stir-Fry

1 pound turkey breast tenderloin steaks

2 tablespoons soy sauce

2 tablespoons dry sherry

1/3 cup frozen orange juice concentrate, thawed

2 tablespoons soy sauce

1 tablespoon water

2 teaspoons cornstarch

1/2 teaspoon granulated sugar

1 tablespoon peanut or vegetable oil

2 to 3 teaspoons finely chopped or grated fresh ginger

1 medium red or green bell pepper, cut into bite-size strips

1 (8-ounce) can pineapple chunks, drained

Hot cooked rice for accompaniment

1. Rinse turkey; pat dry with paper towels. Cut into thin bite-size strips. In a medium bowl stir together turkey, 2 tablespoons soy sauce, and sherry. Cover and chill for 30 minutes to 1 hour.
2. For sauce, in a small bowl stir together the orange juice concentrate, 2 tablespoons soy sauce, water, cornstarch, and sugar. Set aside.
3. Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger in hot oil for 15 seconds. Add pepper strips; stir-fry for 1 to 2 minutes or until crisp-tender. Remove pepper strips from wok.
4. Add half of the turkey mixture to wok. Stir-fry for 2 to 3 minutes or until turkey is tender and no longer pink. Remove turkey from wok. Repeat with the remaining turkey mixture. Return all of the turkey to wok. Push turkey from center of wok.
5. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return pepper strips to wok. Add pineapple. Stir all ingredients together to coat. Cook and stir about 1 minute more or until mixture is heat through.
6. Serve immediately with hot cooked rice.

Makes 4 servings.