Turkey Chop Suey
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.
4 ServingsPrep/Total Time: 20 min.
- 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
- In a large skillet, saute onion and celery in butter until tender.
- Add the turkey, water chestnuts and broth; bring to a boil. Reduce
- 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.
Nutrition Facts: 1-1/4 cups (calculated without rice) equals 204 calories, 4 g fat (2 g saturated fat), 68 mg cholesterol, 762 mg sodium, 17 g carbohydrate, 3 g fiber,