• 2 tablespoons cornstarch
  • 1 teaspoon sugar
  • 1-1/2 cups low-sodium chicken bouillon
  • 3 tablespoons dry sherry (optional)
  • 2-1/2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sesame or other vegetable oil
  • 1-1/2 teaspoons rice wine vinegar
  • dash cayenne pepper
  • 1 pound Norbest Ground Turkey
  • 1 cup onion, chopped
  • 1 can (8 ounces) water chestnuts, drained and coarsely chopped
  • 1 head lettuce, shredded
  • 1 green onion, thinly sliced
  • 1/4 cup chow mein noodles
  • 3 medium carrots, shredded
  • 1/4 pound mushrooms, sliced
  • 1/4 pound bean sprouts
  • 2 medium tomatoes, cut into wedges


In medium bowl combine cornstarch and sugar. Stir in bouillon, sherry, soy sauce, vegetable oil, vinegar and cayenne pepper; set aside. In large non-stick skillet, over medium-high heat, saute Norbest ground turkey and onion 5 to 6 minutes or until turkey is no longer pink. Drain liquid from skillet. Stir in corn starch mixture and water chestnuts. Reduce heat to medium and cook until sauce thickens and mixture is heated throughout. On large serving platter, arrange lettuce. Top with turkey mixture, green onions and chow mein noodles. Arrange carrots, mushrooms, bean sprouts, and tomatoes around turkey mixture.

Serves 6