© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tbsp cornstarch
1 tsp sugar
1-1/2 c low-sodium chicken bouillon
3 tbsp dry sherry
2-1/2 tbsp reduced-sodium soy sauce
2 tsp sesame oil
1-1/2 tsp rice wine vinegar
Cayenne pepper Dash
1 lb GROUND TURKEY
1 c onion, chopped
1 Can (8 oz) water chestnuts, drained and coarsely chopped
1 Head lettuce, shredded
1 green onion, thinly sliced
1/4 c chow mein noodles
3 Medium carrots, shredded
1/4 lb mushrooms, sliced
1/4 lb fresh bean sprouts
2 Medium tomatoes, cut into wedges
In medium bowl combine cornstarch 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.
257 Total Calories
11 g Total Fat
38 % Daily Total Fat
38 g Cholesterol
349 mg Sodium
24 g Total Carbohydrates
18 g Protein