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Publisher Photo
Turkey dinner gets an Asian twist in this tasty recipe from our Test Kitchen. Fresh vegetables combine with tender turkey to create a nutritious and hearty entree that’s sure to please!
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon cornstarch
  • 2 tablespoons plus 1/4 cup water, divided
  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 2 teaspoons canola oil
  • 4 cups shredded Chinese or napa cabbage
  • 1/2 cup sliced fresh mushrooms
  • 3/4 cup reduced-sodium chicken broth
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • 1 cup cubed cooked turkey
  • 1 cup hot cooked rice

Directions

In a small bowl, combine cornstarch and 2 tablespoons water until smooth; set aside.
In a large nonstick skillet or wok, stir-fry celery and onion in oil for 3 minutes. Add cabbage and mushrooms; stir-fry 2 minutes longer. Add the broth, soy sauce, sugar, garlic powder and remaining water; cook and stir until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey; heat through. Serve with rice. Yield: 2 servings.
Originally published as Turkey Chow Mein in Light & Tasty October/November 2007, p37

Nutritional Facts

1-3/4 cups: 353 calories, 9g fat (2g saturated fat), 53mg cholesterol, 659mg sodium, 38g carbohydrate (7g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.

  • 1 tablespoon cornstarch
  • 2 tablespoons plus 1/4 cup water, divided
  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 2 teaspoons canola oil
  • 4 cups shredded Chinese or napa cabbage
  • 1/2 cup sliced fresh mushrooms
  • 3/4 cup reduced-sodium chicken broth
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • 1 cup cubed cooked turkey
  • 1 cup hot cooked rice
  1. In a small bowl, combine cornstarch and 2 tablespoons water until smooth; set aside.
  2. In a large nonstick skillet or wok, stir-fry celery and onion in oil for 3 minutes. Add cabbage and mushrooms; stir-fry 2 minutes longer. Add the broth, soy sauce, sugar, garlic powder and remaining water; cook and stir until vegetables are crisp-tender.
  3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey; heat through. Serve with rice. Yield: 2 servings.
Originally published as Turkey Chow Mein in Light & Tasty October/November 2007, p37

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