Recipe used with permission by the National Turkey Federation. For more turkey information and recipes visit www.eatturkey.com.
2 Tablespoons cornstarch
1 Teaspoon sugar
1-1/2 Cups low-sodium chicken bouillon
3 Tablespoons dry sherry
2-1/2 Tablespoons reduced-sodium soy sauce
2 Teaspoons sesame oil
1-1/2 Teaspoons rice wine vinegar
Dash cayenne pepper
1 Pound GROUND TURKEY
1 Cup onion, chopped
1 Can (8 ounces) water chestnuts, drained and coarsely chopped 1 Head lettuce, shredded
1 green onion, thinly sliced
1/4 Cup Chow Mein noodles
3 Medium carrots, shredded
1/4 Pound mushrooms, sliced
1/4 Pound fresh bean sprouts
2 Medium tomatoes, cut into wedges
In medium bowl combine corn starch and sugar. Stir in bouillon, sherry, soy sauce, sesame oil, vinegar and cayenne pepper; set aside.
In large non-stick skillet, over medium-high heat, saute turkey and onion 5 to 6 minutes or until turkey is no longer pink. Drain liquid from skillet. Stir in cornstarch mixture and water chestnuts. Reduce heat to medium and cook until sauce thickens and mixture is heated through-out.
On large serving platter, arrange lettuce. Top with turkey mixture, green onions, and chow mein noodles. Arrange carrots, mushrooms, bean sprouts and tomatoes around turkey mixture.