From the kitchen of Catherine Burcin
In a pan, sauté:
1-2 c turkey, cut into chunks
oil or margarine
Cook until lightly browned.
Add:
1 c celery, sliced diagonally
Cover & cook until tender crisp.
Add:
1/4 lb mushrooms, sliced
1 can sliced water chestnuts
snow peas (optional)
Combine:
2 Tbsp cornstarch
1 Tbsp soy
1 c or more water
Add to frying pan & cook over low heat until thick.
Serve over white rice.
NOTES
- I never measure for this. I just throw in what I have.