Pegs Turkey Chow Mein Recipes

Steps:

• In a large skillet, cook onion in oil over medium heat about 5 minutes.
• Add celery and garlic and cook 5 minutes more.
• Add turkey, mixed vegetables, broth and peas; cover and cook 5 minutes.
• Mix remaining ingredients together and add to skillet.
• Turn heat up to medium high.
• Cook, stirring constantly 2 to 3 minutes until sauce is boiling and thickened.
• Serve over chow mein noodles with rice and additional soy sauce if desired.

Steps:

• In a small bowl, combine cornstarch and 2 tablespoons water until smooth; set aside., In a large nonstick skillet or wok, stir-fry celery and onion in oil for 3 minutes. Add cabbage and mushrooms; stir-fry 2 minutes longer. Add the broth, soy sauce, sugar, garlic powder and remaining water; cook and stir until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey; heat through. Serve with rice.

Steps:

• Heat oil in large skillet over medium-high heat. Add 1/2 of the onion, cook until partially carmelized. (If using raw turkey add now and brown over high heat). Add rest of onion and celery then saute 4-6 min. until celery begins to soften. Add leftover turkey, soy sauce and molasses, stir and heat through. Add chicken stock and slowly sprinkle in cornstarch while stirring. This should thicken within a few minutes. If not, add more cornstarch until sauce thickens enough to coat spoon. Add bean sprouts, simmer until sprouts are softened. Serve over crispy rice noodles with rice on the side.

Steps:

• In a large bowl, combine the turkey, corn and soup. Stir in the cheese, celery, 1/4 cup noodles, mushrooms, 1/4 cup almonds and green pepper. Pour into a greased 2-qt. baking dish., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining noodles and almonds. Bake 10-15 minutes longer or until heated through.

Steps:

• Mix all ingredients together reserving 1/4 bag of chow mein noodles for topping.
• Top the mixture with the remainder of the noodles.
• Bake at 350°F for 1 hour.

Steps:

• Saute sliced carrots and celery until just tender/crisp.
• Add broth but reserve about a cup of broth for corn starch.
• Add corn, water chestnuts and ginger.
• Mix cornstarch and reserved broth and pour it into the Chow Mein, it may take more or less than the 1/2 cup of corn starch.It can be mixed with the reserved broth or to water if you need more thickening.
• Add soy sauce to taste and then add turkey and bean sprouts. I like a lot of bean sprouts so I usually add more than 12 oz.
• Heat until thick and bubbly!
• Serve with rice or chinese chow Mein Noolles.

Steps:

• In large skillet saute green pepper and celery in butter for 2 minutes. Add 1-3/4 cup of the broth. Blend remaining 1/4 cup of broth with cornstarch and soy sauce. Gradually add to skillet then add dry soup mix. Cook and stir until thickened. Add turkey, mushrooms, water chestnuts and bean sprouts. Heat through and serve immediately over rice and/or chow mein noodles.