| | Turkey Cantonese
3 cups of thinly sliced celery
2 cups of sliced onion
2 cups of green pepper pieces, cut into 1 inch squares
1 quart of turkey or chicken broth
one 4 ounce can of water chestnuts, drained and sliced
one 4 ounce can of sliced mushrooms, drained or 1/2 pound of fresh mushrooms, sliced
1/2 cup of soy sauce
1/4 cup of cornstarch
1/4 cup of cold water
3 cups of cooked turkey pieces
6 cups of hot cooked rice
Parboil celery, onion and green pepper in broth about 5 minutes. Add water chestnuts, mushrooms and soy sauce. Dissolve cornstarch in 1/4 cup of cold water, stir into vegetable mixture. Cook for 10 minutes longer. Add turkey and heat thoroughly. Serve over hot rice. If desired, garnish with additional turkey, cut in strips. Makes 8 servings |
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