| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Cabbage, Main dishes |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Turkey broth |
| 1 |
c |
Sliced carrots |
| 1 |
c |
Onions; diced in 1" squares |
| 1 |
c |
Green pepper; diced in 1" squares |
| 1 |
c |
Sliced celery |
| 1 |
c |
Pineapple juice |
| 1/4 |
c |
Vinegar |
| 4 |
tb |
Cornstarch |
| 1/4 |
c |
Soy sauce |
| 1 |
lb |
Turkey breast; in sm. pieces |
| 1 |
c |
Pineapple chunks |
| 1 |
ts |
M.S.G. |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/4 |
c |
Salad oil |
| 1/2 |
|
Head Chinese cabbage; shredded |
| 1 |
tb |
Salad oil |
| 1/2 |
c |
Green onions, in quarters lenthwise; cut in 1" pieces |
| 6 |
oz |
Macadamia or cashew nuts; about 1 cup |
|
|
Preserved kumquats |
INSTRUCTIONS
In medium saucepan, bring turkey broth to boiling. Add carrots and simmer
for 10 minutes. Add onions, green peppers nad celery. Continue to simmer
another 5 minutes. Drain, saving 1 cup of broth. Pour this into small
saucepan. Add pineapple juice and vinegar. Dissolve constarch in soy sauce.
Add to broth. Bring to boiling. Reduce heat and simmer, stirring constantly
until sauce is thick and tanslucent. Sprinkle turkey with M.S.G., salt and
pepper. Heat salad oil in large skillet. Add turkey and saute until lightly
browned on both sides. Remove from pan and reserve. In same skillet, saute
cooked vegetables, pineapple chunks and shredded cabbage just until cabbage
is wilted. Arrange turkey over vegetables. Pour thickened sauce over all
and simmer for 10 minutes. Heat oil in small skillet. Lightly saute green
onions. Sprinkle over turkey mixture. Sprinkle nuts over top. Serve with
hot steamed rice and preserved Kumquats. MC formatting and posted by
bobbi744@sojourn.com
Recipe By : Meijer's Supermarket recipe
Posted to MC-Recipe Digest V1 #232
Date: Tue, 01 Oct 1996 14:01:26 -0400
From: Robertal Banghart <bobbi744@sojourn.com>
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