Recipe by Lorraine of AZ
This recipe makes use of cooked turkey meat. You may have leftover Thanksgiving turkey or you may cook up a breast specially for this. Either way, this is a very good mix of the turkey with vegetables. A garnish of chow mein noodles adds delicious crunch. This recipe comes from "Slow Cookers for Dummies" by Tom Lacalamita and Glenna Vance.
Top Review by Bluenoser
Was in the mood for chop suey and was checking here for recipes and came across yours. Thought it rather intresting to use turkey and as we had some left over from the christmas holidays in the freezer i decided i would try this. It turned out really well and was rather tasty. Even had seconds LOL. Thanks for this intresting recipe--Hope others try it and like it as well.
- 2 tablespoons vegetable oil
- 4 scallions, white and green parts, thinly sliced
- 3 stalks celery, sliced thin
- 8 ounces white mushrooms, thinly sliced
- 3 cups shredded green cabbage
- 2 cups fresh bean sprouts
- 3 cups cooked turkey, cut in 1-inch cubes
- 3 tablespoons soy sauce
- 1 tablespoon dry sherry or 1 tablespoon white wine
- 1⁄4 cup chicken broth
- 1 tablespoon cornstarch
- 2 cups hot cooked white rice
Directions See How It's Made
- Heat the oil in a large skillet or wok until very hot. Add the scallions, celery, mushrooms and cabbage and stir-fry until cabbage is tender, about 3-4 minutes.
- Add the bean sprouts, turkey, soy sauce, and dry sherry and stir-fry until heated through, about 1-2 minutes.
- Combine the broth and cornstrch to make a smooth paste. Add to pan and stir-fry for 1-2 minutes, or until the sauce has thickened. Seerve with white rice.