Turkey Chop Suey
|Canned bean sprouts||1 Pound (1 Can Or 2 Cups)|
|Onion slices||1⁄2 Cup (8 tbs)|
|Cooked turkey||2 Cup (32 tbs), diced|
|Celery slices||1 Cup (16 tbs)|
|Canned water chestnuts||6 Ounce, drained and sliced (1 Can Or 2/3 Cups)|
|Turkey broth||1⁄2 Cup (8 tbs)|
|Monosodium glutamate||1⁄4 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Hot cooked rice||4 Cup (64 tbs)|
|Slivered blanched almonds||1⁄2 Cup (8 tbs), toasted|
Drain bean sprouts, reserving liquid.
Cook onion in butter till tender but not brown; add the turkey, celery, water chestnuts, broth, and bean-sprout liquid; heat to boiling.
Combine cornstarch, seasonings, water, and soy sauce; stir into turkey mixture.
Cook, stirring constantly, till thick.
Add bean sprouts and just heat through.
Serve with hot rice and almonds.
Pass bottle of soy sauce.