Chunky Turkey Hash

Total time: 30 minutes
    I buy turkey tenderloins for use in dishes like this.  If they are too large for a single meal I cut them in half (or whatever) and freeze the rest.  The tenderloin is very lean, takes on other flavorings easily and can be cut to size.

 Ingredients:

• 2 small - medium potatoes
• 2 carrots
• 2 ribs celery
• 1/2 green pepper
• 1 onion
• 4oz (120gr) mushrooms
• 2 cloves garlic
• 10oz (300gr) turkey tenderloin
• 4 tsp olive oil
• 1/4 cup (2oz, 60ml) chicken stock
• 3 tbs ketchup
• 1 tbs Dijon-style mustard
• 1 tbs soy sauce
• 1 tsp oregano

 Instructions:

• Cut potato into chunks. 
• Roll-cut carrots: cut the end off the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc. 
• Steam potatoes and carrots for 15 minutes over medium-high heat, until they are just tender. 
• Chop onion, pepper, celery and mince garlic.  Clean mushrooms and slice thickly. 
• Cut turkey into bite-size pieces. 
• Heat 2 tsp oil in large nonstick skillet over medium - high heat. 
• Add onion, pepper, celery and mushrooms.  Sauté until tender, about 7 minutes. 
• Add garlic and sauté 3 minutes longer. 
• Remove onion, etc to a plate.  Add turkey to skillet and sauté 3 - 5 minutes until browned. 
• Put on same plate as onions. 
• Heat remaining 2 tsp oil in skillet and add carrots and potatoes.  Stir-fry until vegetables are lightly browned. 
• Return everything to pan and heat through. 
• Add soy sauce, mustard, oregano, stock, ketchup and heat through, stirring constantly, 2 - 3 minutes over medium heat.  Serve.