Prepare the marinade by whisking together the wine, lemon zest and juice, and oil in a bowl, then season with pepper. Add the turkey strips to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.

While the turkey marinates, slice the zucchini into thick diagonal pieces. Halve the green bell pepper, remove the core and seeds, then slice the pepper halves into long, thin strips.

Heat the oil in a wok over high heat. Add the zucchini, baby corn, and green bell pepper strips, and stir-fry for 2 minutes until they're slightly softened but still crisp. Remove the vegetables with a slotted spoon and set aside in a warm place.

Lift the turkey strips from the marinade, reserving all the liquid for later. Add the turkey to the hot wok and stir-fry over high heat for 5 minutes, tossing frequently until the pieces turn golden brown.

Pour the reserved marinade over the turkey in the wok and continue cooking for 3 minutes or until the turkey is tender and cooked through. Return the cooked vegetables to the wok and toss everything together, heating through for about a minute. Taste and adjust the seasoning if needed.

Serve immediately, garnished with fresh parsley and decorative lemon twists for an elegant presentation.