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Turkey Chop Suey Recipe

Chinese-American · Main course · 25 min total

A quick and easy stir-fry that transforms leftover turkey into a savory, saucy dish with crisp vegetables, perfect for a weeknight dinner.

Ingredients

• 2 cups cooked turkey, shredded or diced
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 celery stalks, sliced
• 1 green bell pepper, sliced
• 1 cup bean sprouts
• 1/2 cup sliced water chestnuts
• 1/2 cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 teaspoon sugar
• 1/4 teaspoon ground ginger
• Salt and pepper to taste

Instructions

1. In a small bowl, mix chicken broth, soy sauce, sugar, and ginger. Set aside.
2. In another small bowl, dissolve cornstarch in cold water to make a slurry.
3. Heat oil in a large skillet or wok over high heat. Add onion, celery, and bell pepper; stir-fry for 2 minutes.
4. Add bean sprouts and water chestnuts; stir-fry for 1 minute.
5. Add turkey and the broth mixture; bring to a boil.
6. Stir in the cornstarch slurry and cook, stirring, until sauce thickens, about 1 minute.
7. Season with salt and pepper. Serve immediately over steamed rice.

Tips

• For extra flavor, add a dash of sesame oil before serving.
• Substitute leftover chicken or pork for turkey.
• Add sliced mushrooms or bamboo shoots for variety.
• Leftovers can be stored in the refrigerator for up to 3 days.

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