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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large skillet or wok until very hot. Add the scallions, celery, mushrooms and cabbage and stir-fry until cabbage is tender, about 3-4 minutes. | 2. Add the bean sprouts, turkey, soy sauce, and dry sherry and stir-fry until heated through, about 1-2 minutes. | 3. Combine the broth and cornstrch to make a smooth paste. Add to pan and stir-fry for 1-2 minutes, or until the sauce has thickened. Seerve with white rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
scallion	4		sliced	128.0	29.36	7.32	0.76
celery	3	stalks	sliced	30.72	5.7024	1.3248	0.3264
white mushroom	8	ounces	sliced	49.8951	7.3935	7.007999999999999	0.7711
green cabbage	3	cups	shredded	66.75	15.485999999999999	3.4176	0.267
bean sprout	2	cups		-	-	-	-
turkey	3	cups	cooked cut	-	-	-	-
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
sherry	1	tablespoon		-	-	-	-
chicken broth	1/4	cup		19.53	0.4725	2.7846	0.6552
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
white rice	2	cups	cooked	1350.5	295.815	26.381	2.4419999999999997

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.