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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Whenever I serve this chop suey to relatives or friends, I get asked for the recipe, writes Anne Powers of Munford, Alabama. Canned ingredients make it convenient to prepare. Ingredients:
1 pound lean ground turkey |
1/2 cup chopped onion |
1 can (10-1/2 ounces) condensed chicken broth, undiluted, divided |
1 cup chopped celery |
1 can (8 ounces) sliced water chestnuts, drained |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1/4 teaspoon ground ginger |
1 can (14 ounces) bean sprouts, drained |
2 tablespoons cornstarch |
2 tablespoons reduced-sodium soy sauce |
hot cooked white or brown rice, optional |
Directions:
1. In a nonstick skillet or wok, cook turkey and onion over medium heat until turkey is no longer pink; drain. Add 1 cup broth and next four ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until celery is tender.
2. Add bean sprouts. Combine the cornstarch, soy sauce and remaining broth; stir into turkey mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired. Yield: 5 servings.
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