4 scallions, sliced, separating whites from greens
1 lb turkey tenderloin or cutlets, cut into bite-size pieces
2 Tablespoons olive oil
2 cups celery, sliced diagonally
1 cup thinly sliced onion
1 can (10 3/4oz) condensed cream of mushroom soup, undiluted
1/2 cup canned chicken gravy
1/4 cup soy sauce
1 can (14oz) bean sprouts, drained
1 Tablespoon cornstarch
1 can (3oz) crisp Chinese noodles
Instructions:
Heat oil in a wok or skillet over medium-high heat.
Add celery, scallion whites and onion and saute until celery is tender and onion is browning. (5-10 min)
Add the turkey and saute until done in the center. (5-10 min)
Add cream of mushroom soup, gravy, 1/2 cup water and soy sauce. Continue to cook over med-high heat, stirring often until mixture boils.
Reduce heat to medium-low and add bean sprouts. Cover and simmer 5 minutes.
Meanwhile, mix the cornstarch with 1/2 cup cold water in a small bowl. Mix until no lumps remain. Add 1/2 cup of the hot gravy mixture from the skillet into the cornstarch mixture and mix thoroughly. Add the cornstarch-gravy mixture to the turkey mixture in the pan and stir well.
Bring turkey mixture back to boiling on med-high heat, stirring constantly, until gravy thickens.
To serve, spoon hot turkey mixture over Chinese noodles and garnish with scallion greens.
Nutrition Info Per Serving: Calories 300 Total Fat 13 g Cholesterol 44 mg Sodium 538 mg Potassium 458 mg Total Carbohydrate 23 g Dietary Fiber 3 g Sugars 6 g Protein 22 g