The recipe yield is:
Combine mother sauce, soy sauce, ginger, sherry, garlic and turkey ingredients and freeze in a zip-close bag until needed. Defrost. To serve, drain the turkey, reserving the sauce and picking out the garlic. Heat a tablespoon of sesame oil and one of corn oil very hot in a skillet. Add 2 cups of fresh chopped vegetables: broccoli, snow peas, baby corn, sliced scallions - whatever you like. Drain and add water chestnuts and bamboo shoots. Add a little of the reserved sauce if necessary, just enough to moisten the vegetables and keep them from sticking. Stir fry the vegetables until they are coated, then add the turkey. When it begins to brown a bit in the oil, add the sauce gradually until the turkey is well coated and the sauce has thickened. Serve over rice with bowls of cashews, sliced oranges.