Sauce:
2 teaspoons grated orange rind
1 1/2 Tablespoons cornstarch
2 Tablespoons soy sauce
1 teaspoon sesame oil
1 Tablespoon dry sherry
1 teaspoon rice vinegar or white vinegar
1 Tablespoon sugar
3/4 cup chicken broth or water
1/4 teaspoon dried red pepper flakes
2 Tablespoons chopped fresh ginger root
3 stalks scallions or green onions, chopped

Stir-Fry:
2 (1 lb) packages Birds Eye Green Bean Stir Fry
1 (14.5 oz) can baby corn (cut or whole), drained
8 oz. canned mushrooms, drained
1 lb. turkey strips or chicken breast thinly sliced

Sauce: Mix ingredients and set aside.

Stir-Fry: In a large skillet, stir fry turkey in 1 Tablespoon peanut or other oil for 2-3 minutes. Add Green Bean Stir Fry, corn and mushrooms. Stir fry 5 minutes more. Add sauce and stir until thickened. Serves 6.

From Dorothy's Kitchen - recipe by Dorethea Talcott