Another Asian recipe for using leftover cooked turkey (or fresh), that is both quick to prepare and tasty, Turkey Foo Young will feed a hungry family of 4, or will stretch as a side dish and satisfy 6.
Ingredients:
10 oz can sliced mushrooms, drained
3-4 sliced canned water chestnuts, julienne
2 celery stalks, sliced thinly on an angle
¼ c thinly chopped green pepper
1/3 c fresh green onion tops 2 c cut up cooked turkey
½ c onion, thinly sliced lengthwise
½ c bean sprouts
1 T soy sauce
½ cup vegetable oil
3 eggs, fork-beaten
1½ tsp salt
¼ tsp pepper
Method:
1. In a large bowl combine the drained mushrooms, drained sliced water chestnuts. Celery, green pepper, green onions, turkey, sliced onions and bean sprouts
2. Add the soy sauce, salt and pepper to the eggs, then mix into the vegetable-turkey mixture.
3. Heat the oil in a large frying pan.
4. Drop large tablespoons of mixture into the oil forming a small ‘patty’, and fry until the ‘patty’ sticks together and can be turned and browned on the other side.
5. Serve as a side to Sweet and Sour Turkey Stir-fry. (recipes available on betweenclosefriends.com blog)