1 lb. ground turkey
1 (16 oz.) can bean sprouts, drained
1 c. chopped celery
1/2 c. chopped onion
1 (8 oz.) can water chestnuts, sliced and drained
1 (5 oz.) can sliced mushrooms, drained
1/4 tsp. ground ginger
1 (10 1/2 oz.) can condensed beef or chicken broth
2 tbsp. soy sauce
2 tbsp. cornstarch (or 1/4 c. flour)
3 c. cooked brown rice

In a large skillet, brown the ground turkey. Drain off any fat. Add the vegetables, ginger, and all but 1/4 cup of the broth. Bring to a boil over medium heat. Reduce heat and simmer 20 minutes. Combine the 1/4 cup of reserved broth with the soy sauce and cornstarch. Add to the meat and vegetable mixture, stirring until thick and bubbly. Serve over the rice. Makes 6 servings.