 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Field editor Ruth Peterson of Jenison, Michigan uses leftover turkey for her fast-to-fix chop suey. Canned bean sprouts and water chestnuts add a nice crunch to the mix. Ingredients:
1 small onion, sliced |
2 celery ribs, sliced |
1 tablespoon butter |
2 cups cubed cooked turkey breast |
1 can (8 ounces) sliced water chestnuts, drained |
1-1/4 cups reduced-sodium chicken broth |
2 tablespoons cornstarch |
1/4 cup cold water |
3 tablespoons reduced-sodium soy sauce |
1 can (14 ounces) bean sprouts, drained |
hot cooked rice |
Directions:
1. In a large skillet, saute onion and celery in butter until tender. Add the turkey, water chestnuts and broth; bring to a boil. Reduce heat.
2. In a small bowl, combine the cornstarch, water and soy sauce until smooth; add to turkey mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add bean sprouts. Serve with rice. Yield: 4 servings.
|
|