1 400 g (14 oz.) pack chow mein noodles, blanched in boiling water according to package instructions
3 Tbsp (45 mL) vegetable oil
1 medium onion, sliced
2 cloves fresh garlic, finely chopped
4 cups (1 L) sliced Napa cabbage
1 cup (250 mL) sliced celery
1 cup (250 mL) quartered button mushrooms
1 tsp (5 mL) sugar
1 cup (250 mL) turkey stock
¼ cup (60 mL) water
2 Tbsp (30 mL) dark soy sauce
2 tsp (10 mL) toasted sesame oil
2 Tbsp (30 mL) cornstarch, dissolved in 4 Tbsp (60 mL) vegetable or turkey stock
1 227 mL can sliced water chestnuts, drained
½ red pepper, sliced
½ green pepper, sliced
2 cups (500 mL) cooked turkey meat, chopped
4 scallions, sliced
In a large colander, pour boiling water over chow mein noodles and set aside.
Using a fork, gently separate the noodles until they are loosened and pour off any excess water. Keep noodles in the colander until ready to add to the balance of ingredients.
In a large skillet or wok, heat the vegetable oil on high and add onion, garlic, cabbage, celery and mushrooms. Lower heat to medium-high and stir-fry for 3 minutes or until the cabbage is wilted. Then add sugar, stock, water, soy sauce, sesame oil and simmer covered for 3 minutes.
Combine cornstarch and vegetable stock together until smooth then stir into the vegetable mixture along with the sliced red and green peppers, water chestnuts and chopped turkey. Add chow mein noodles, tossing gently to combine evenly. Serve with sliced scallions on top.
Suggested VQA Wine Pairings
Selected by the BC Wine Institute & Wine Country Ontario.
Quail’s Gate 2011 Gewürztraminer
Black Prince Winery 2011 Riesling
Suggested Canadian Brewery Pairings
Selected by Thirst for Knowledge Inc.
Moosehead Cracked Canoe Light Lager
Mill. St Brewery Original Organic Lager
There are lots of light-tasting vegetables in this dish that need a beer that will not be overpowering.
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