1 tbsp. cooking oil
3 green onions, chopped
2 stalks celery, diced
1/2 c. Chinese pea pods
1/2 c. chicken broth
1/4 c. water
2 c. turkey or chicken (works great with leftovers)
2 1/2 c. cabbage, shredded
5 water chestnuts, sliced
1 tbsp. cornstarch
2 tbsp. soy sauce

Heat electric skillet to 380 degrees. Add oil. When hot, place meat and vegetables in skillet. Cook 1-2 minutes. Pour in broth, cover and steam for 1 minute. Dissolve cornstarch in water. Add mixture and soy sauce to skillet. Toss and allow to thicken. Serve over rice or chow mein noodles. May use other vegetables when in season. Serves 4.