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.
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.
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.
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Great taste and simple to make. I topped mine with La Choy rice noodles for a little extra chrunch.
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