1 small onion, sliced,
separated
2 cups celery, sliced
1 tablespoon vegetable oil (preferably sesame)
1 can water chestnuts, drained and sliced
1 can bamboo shoots, sliced and drained
2 cups Honeysuckle White Boneless Breast, cooked, cut into pieces
(or any leftover Honeysuckle White turkey)
2 bouillon cubes, chicken or vegetable (dissolved in 1-1/2 cup
boiling water)
2 tablespoon soy sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons cornstarch
1/4 cup water, cold
8 ounces chow mein noodles
2 cups rice, white, cooked
Cashews to taste
In a large pan, fry onion
and celery in oil for 10 minutes. Add water chestnuts, bamboo
shoots, turkey and bouillon to the pan and simmer for 5 minutes.
Add soy sauce, salt and pepper.
Combine cornstarch with
water and stir into mixture. Cook, stirring until thickened.
Serve over rice, top with chow mien noodles and cashews as desired.
