- 2 tablespoons vegetable oil
- 1/2 onion, sliced
- 4 cups sliced Napa cabbage
- 1 cup sliced celery
- 1/2 teaspoon sugar
- 3/4 cup chicken broth
- 1/4 cup water
- 1 tablespoon soy sauce
- 1 teaspoon Oriental sesame oil
- 1 tablespoon cornstarch dissolved in 2 tablespoons cold water
- 2 cups diced cooked turkey
- cooked rice as an accompaniment
- 1/4 cup slivered almonds, toasted lightly
- In a large heavy skillet heat the vegetable oil until it is hot but not smoking and in it, stir-fry the onion, the cabbage, and the celery for 3 minutes, or until the cabbage is wilted. Add the sugar, the broth, the water, the soy sauce, and the sesame oil and simmer the mixture, covered, for 3 minutes. Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil. Stir in the turkey and simmer the chow mein until it is heated through. Serve the chow mein over the rice and sprinkle with the almonds.