| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1/2 |
|
Onion; sliced |
| 4 |
c |
Sliced Napa cabbage |
| 1 |
c |
Sliced celery |
| 1/2 |
ts |
Sugar |
| 3/4 |
c |
Chicken broth |
| 1/4 |
c |
Water |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Oriental sesame oil |
| 1 |
tb |
Cornstarch dissolved in 2 tablespoons |
|
|
; cold water |
| 2 |
c |
Diced cooked turkey |
|
|
Cooked rice as an accompaniment |
| 1/4 |
c |
Slivered almonds; toasted lightly |
INSTRUCTIONS
In a large heavy skillet heat the vegetable oil until it is hot but not
smoking and in it, stir-fry the onion, the cabbage, and the celery for 3
minutes, or until the cabbage is wilted. Add the sugar, the broth, the
water, the soy sauce, and the sesame oil and simmer the mixture, covered,
for 3 minutes. Stir the cornstarch mixture, stir it into the vegetable
mixture, and bring the liquid to a boil. Stir in the turkey and simmer the
chow mein until it is heated through. Serve the chow mein over the rice and
sprinkle with the almonds.
Serves 2.
Gourmet November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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