Cut turkey into thin bite-size strips. Set aside.

For sauce, in a small bowl stir together flour, mustard, wine, salt, and pepper until smooth. Slowly stir in half-and-half or light cream until well mixed. Set aside.

Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add sweet pepper and onion; stir-fry for 2 minutes. Add sliced mushrooms; stir-fry for 2 minutes more or until crisp-tender. Remove vegetables from the wok.

Add turkey to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push turkey from the center of the wok.

Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add thawed peas. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked noodles or fettuccine. Garnish with whole mushrooms and fresh basil, if desired. Makes 4 servings.