Turkey Chop Suey Recipe
Ingredients
| Bean sprouts | 1 1 pound | |
| Onion | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Cooked turkey | 2 Cup (16 tbs), diced | |
| Celery | 1 Cup (16 tbs) | |
| Water chestnuts | 6 Ounce, drained | |
| Turkey broth | 1/2 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Monosodium glutamate | 1/4 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Hot cooked rice | 4 Cup (16 tbs) | |
| Blanched almonds | 1/2 Cup (16 tbs) |
Directions
Drain bean sprouts, reserving liquid.
Cook onion in butter till tender but not brown; add the turkey, celery, water chestnuts, broth, and bean-sprout liquid; heat to boiling.
Combine cornstarch, seasonings, water, and soy sauce; stir into turkey mixture.
Cook, stirring constantly, till thick.
Add bean sprouts and just heat through.
Serve with hot rice and almonds.
Pass bottle of soy sauce.
Cook onion in butter till tender but not brown; add the turkey, celery, water chestnuts, broth, and bean-sprout liquid; heat to boiling.
Combine cornstarch, seasonings, water, and soy sauce; stir into turkey mixture.
Cook, stirring constantly, till thick.
Add bean sprouts and just heat through.
Serve with hot rice and almonds.
Pass bottle of soy sauce.
Chef
