1 lb. can bean sprouts,
drained, reserving liquid
1/2 c. (each) onion slices, turkey broth, toasted slivered
almonds
2 tbsp. (each) oleo, cornstarch, soy sauce
2 c. diced turkey
1 c. (each) celery slices, sliced and drained water chestnuts
1/4 tsp. salt
1/4 c. water
Cook onion in oleo until tender; add turkey, celery, chestnuts,
broth and bean sprout liquid; heat to boiling; combine
cornstarch, seasonings, water and soy sauce; stir into turkey
mixture; cook until thick; add bean sprouts; serve with hot
rice, almonds and chow mein noodles on top.
