12 ounces boneless, skinless turkey breast, cut into 2 x 1/2 x 1/2-inch strips
1 teaspoon chopped fresh rosemary leaves*
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon vegetable oil
1 cup each diagonally sliced celery and thin julienne carrots
1-1/2 cups pitted fresh sweet Northwest cherries
3 cups warm cooked brown rice

*1/4 teaspoon crushed dried rosemary may be substituted.

Nutritional Analysis Per Serving: 333 Cal., 22.0 g pro., 6.2 g fat (15% Cal. from fat), 48.1 g carb., 47 mg chol., 5.0 g fiber and 395 mg sodium.

Season turkey with rosemary, salt and pepper. Heat oil in wok or large skillet. Add turkey; sauté until no longer pink. Remove turkey from wok. Sauté vegetables until crisp-tender. Return turkey to wok; add cherries and sauté only until thoroughly heated. Serve on cooked brown rice.

Makes 4 servings.

Saucy version: If sauce is desired, combine 1/4 cup chicken broth (or 3 tablespoons water and 1 tablespoon dry white wine) and 1 teaspoon cornstarch; add to above recipe with cherries. Sauté until sauce thickens and coats ingredients.