Ever had one of those days where you thought…ugh…I can’t cook tonight? Well, it was one of those days for me. But I kept thinking that maybe I was providing inspiration to a few of you out there, so I bolstered my energy and came up with this. Though the initial prep-work of chopping vegetables for a Chinese-type meal takes a few minutes, the final stiring and frying only takes a matter of moments. Tonight, I used our native bird–turkey–to replace the traditional chicken.

Stir-fry of turkey breast with bamboo shoots, celery, onions, spicy peppers, scallions, garlic, and broccoli, with special sauce, served over steamed rice and topped with slivers of crisp-fried wontons
A fresh plum for dessert