 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
Low cal Chinese - Simple dinner fare for weeknights or a great meal for leftovers after Christmas or Thanksgiving. This is not overly flavored because I really like the simple taste of the veggies. All measurements are approximate. Like more carrots? More Celery or baby corn? Easy changes without changing the ba Ingredients:
4 (12 ounce) cans chicken broth |
6 carrots |
4 celery ribs |
1 lb turkey, cooked and diced |
12 ounces bean sprouts |
1/2 cup cornstarch (more or less) |
2 tablespoons soy sauce |
1/4 teaspoon ginger |
4 ounces water chestnuts |
4 ounces baby corn |
Directions:
1. Saute sliced carrots and celery until just tender/crisp.
2. Add broth but reserve about a cup of broth for corn starch.
3. Add corn, water chestnuts and ginger.
4. Mix cornstarch and reserved broth and pour it into the Chow Mein, it may take more or less than the 1/2 cup of corn starch.It can be mixed with the reserved broth or to water if you need more thickening.
5. Add soy sauce to taste and then add turkey and bean sprouts. I like a lot of bean sprouts so I usually add more than 12 oz.
6. Heat until thick and bubbly!
7. Serve with rice or chinese chow Mein Noolles.
|
|