Turkey Chop Suey Recipe #249679
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.
30 min | 15 min prep
SERVES 4
- 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 white wine
- 1/4 cup chicken broth
- 1 tablespoon cornstarch
- 2 cups hot cooked white rice
- 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.
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5 stars