Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a bowl, whisk together egg and 4 tbsp cornstarch; add turkey, set aside. in another bowl, whisk together vinegar, sugar, soy sauce, stock and remaining 2 tbsp cornstarch. heat a medium-size skillet over medium heat and then add oil. using a slotted spoon, transfer turkey to hot pan. cook, tossing occasionally, until all meat is golden brown, 10-12 minutes; set aside. add carrots and 3/4 cup water to the pan. cook, stirring, until water has evaporated and carrot pieces are soft 8-10 minutes. pour in vinegar mixture; bring to simmer, stirring. add bell pepper slices. cook, stirring until sauce is thick and shiny, about 2 minutes. stir in peas, pineapple and turkey. serve over hot rice.

Target recipe: garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional cook or reheat rice. in a small bowl, whisk together pineapple juice, vinegar, and soy sauce. add cornstarch, stirring until smooth. stir in remaining sauce ingredients. set aside. in large skillet or wok, heat safflower oil on high. saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. stir sauce, pour over vegetables, stirring until sauce thickens. gently fold in remaining ingredients. heat through. serve on hot rice. top with garnish. 4 - 6 servings. variations: - add sliced mushrooms; saute with other vegetables