- 1 cup mung bean sprouts,
rinsed and drained
- 1 red bell pepper, cut into bite-sized pieces
- 2 cups fresh mushrooms, cleaned and cut in half
- 1 - 2 stalks celery, cut into 1-inch pieces
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1/2 red onion, peeled and chopped
- 1 clove garlic, peeled and chopped, optional
SAUCE
- 1/2 cup packaged chicken broth,
low-sodium preferred
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 4 tablespoons oil for stir-frying, or as needed
- 3 cups cooked turkey
- 2 cups packaged chow mein noodles, or to taste
HOW TO PREPARE
- Clean and prepare all the vegetables.
- Mix together the sauce ingredients,
whisking in the cornstarch last.
- Heat a wok or frying pan over
medium-high to high heat.
- Stir-fry the mushrooms.
- Remove from the pan, add more oil,
and stir-fry the celery and
red bell pepper.
- Remove from the pan, add more oil
and stir-fry the onion and garlic.
- Add the turkey into the pan.
- Cook for a minute, then add the
other vegetables back into the pan.
- Stir in the bean sprouts.
- Add the sauce.
- Heat to boiling, then add the noodles.
- Mix everything together and serve hot.
