Total Time
30mins
Prep 15 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. Add the bean sprouts, turkey, soy sauce, and dry sherry and stir-fry until heated through, about 1-2 minutes.
  3. 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.

Reviews

(1)
Most Helpful

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.

Bluenoser January 17, 2008

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