1 skinless, boneless turkey breast
2 Tbs corn oil
1/2 oz preserved ginger
scant 1/2 cup fresh or frozen cranberries
1/2 cup canned chestnuts
4 Tbs cranberry sauce
3 Tbs light soy sauce
salt and pepper

Slice the turkey thinly. Heat the oil in a preheated wok or large, heavy-skillet.
Add the turkey to the wok and stir-fry for 5 minutes, or until the turkey is cooked through.
Finely chop the preserved ginger and add to the wok with the cranberries. Stir-fry for 2-3 minutes, or until the cranberries have softened.
Add the chestnuts, cranberry sauce, and soy sauce, then season to taste with salt and pepper and let bubble for 2-3 minutes.
Transfer the turkey stir-fry to warmed serving dishes and serve immediately.

Serves 4