Growing up, this meal was a weekly dinner staple. My mom was always health conscience and this dish packed in the veggies! I don't believe I ever saw a printed recipe for this growing up, but when my college roomie, Kim, called me out of the blue at 5PM from Missouri one day because she "had a pound of ground turkey and needed the recipe!", I decided it must be a keeper. Following is my version of Turkey Chow Mein.
Turkey Chow Mein
1 - 1 1/2 pounds ground turkey
1 cup diced celery
1 cup diced onion
1/2 pound baby portabella mushrooms
2 cans bean sprouts, drained and rinsed
2 cans sliced water chestnuts, drained
1 small jar diced pimento
1 1/2 cups chicken stock
2 teaspoons chicken granules
2 teaspoons brown sugar
4 tablespoons corn starch
Saute onions and celery in a small amount of oil until softened. Add the ground turkey and cook until browned. Add the mushrooms and cook 2-3 minutes. Add the bean sprouts, water chestnuts, pimento, chicken broth, chicken granules and brown sugar. Cook until liquid comes to a boil. Add 4 tablespoons corn starch to 1/2 cup cold water or chicken broth. Stir until dissolved. Add the cornstarch mixture to the pan and heat until boiling. The sauce should thicken.
Serve with brown rice and crunchy noodles, or go low carb and eat it straight up!