|Vegetable oil||1 1⁄2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Fresh boneless skinless turkey tenderloins||1 Pound (1 Package, Perdue Fit 'N Easy)|
|Ground black pepper||1 Tablespoon|
|Minced fresh ginger||1 Teaspoon|
|Thinly sliced scallions||1⁄2 Cup (8 tbs)|
|White wine||1⁄2 Cup (8 tbs), divided|
|Green beans||1⁄3 Pound, split lengthwise and lightly steamed|
|Carrots||2 , shredded|
|Hot cooked noodles||2 Cup (32 tbs) (Chinese)|
|Rice vinegar/White vinegar||2 Teaspoon|
|Reduced sodium soy sauce||3 Tablespoon, divided|
Slice turkey into thin strips; place in medium bowl.
Sprinkle with 1/4 cup wine, 1 tablespoon soy sauce, cornstarch and pepper; toss to coat with mixture.
Marinate at room temperature 15 minutes.
In small bowl, combine remaining 1/4 cup wine, 2 tablespoons soy sauce, sugar and vinegar; set aside.
Over medium-high heat, heat wok or large heavy nonstick skillet.
Slowly add oil; stir in garlic, ginger and turkey.
Stir-fry 3 to 4 minutes until turkey is cooked through.
Add carrots, beans, scallions and reserved wine mixture; cook 1 to 2 minutes longer.