4 green onions or scallions
1 lb. turkey cutlets
2 tbsp. vegetable oil
1 c. thinly sliced onions
2 c. diagonally sliced celery
1/2 c. canned chicken gravy
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
Water
1/4 c. soy sauce
1 can (14 oz.) bean sprouts, drained
1 tbsp. cornstarch
1 can (3 oz.) crisp Chinese noodles

1. Wash and trim green onions. Using a small sharp knife, make several lengthwise cuts through the dark green ends. Place onions in a bowl of ice water; cover and refrigerate about 20 minutes. (During chilling, the green tops will crisp and curl.)

2. To make turkey easier to slice, store in freezer until partially frozen. Slice turkey into 1/8 inch slivers. You should have about 3 cups. Pour oil into large skillet and heat over moderately high heat.

3. When oil is very hot, add sliced onions and celery and cook, stirring constantly until onion is golden brown and celery is tender. Push onion and celery to one side. Then add turkey, cook stirring constantly 5 minutes.

4. Add gravy, cream of mushroom soup, 1/2 cup water and soy sauce to turkey. Continue to heat over moderately high heat, stirring constantly, until mixture comes to a boil. Add sprouts, reduce to low heat, cover and simmer 5 minutes.

5. Meanwhile, in a small bowl, mix cornstarch with 1/2 cup cold water until no lumps remain. Add about 1/2 cup of the hot gravy mixture from the skillet to the cornstarch mixture, stirring thoroughly. Return to turkey mixture and mix well.

6. Bring turkey mixture to a boil over moderately high heat, stirring constantly until gravy thickens and turns translucent. To serve, spoon over Chinese noodles or cooked rice.