2 Tablespoons vegetable oil
½ onion, sliced
4 cups sliced green cabbage
1 cup sliced celery
½ cup bean sprouts
½ cup peapods
1 can water chestnuts, sliced
4 tablespoons soy sauce
2 tablespoons sesame oil
2 cups diced cooked turkey
toasted sliced blanched almonds
chow mein noodles
Heat oil in a large pan and stir fry onion, cabbage and celery for about 3-4 minutes, until the cabbage is wilted. Add the broth, soy sauce and sesame oil and simmer for 3 more minutes. Stir in the turkey, bean sprouts and peapods and simmer the chow mein until it’s heated through, just a couple of minutes. If it seems dry, you can add a speck of water or chicken broth. (This may need additional soy sauce too.) Serve with Japanese rice made in a rice cooker, and toasted almonds and chow mein noodles.
--Recipe courtesy of Nora Ephron