1/4 c. chopped onion
1 can (4 oz.) mushrooms, drained (reserve liquid)
2 tbsp. butter
2 c. diagonally sliced celery
1 can (16 oz.) bean sprouts, drained
3 tbsp. soy sauce
1 tbsp. sugar
1/2 tsp. salt
2 tbsp. cornstarch
3 tbsp. water
1 1/2 c. cut up turkey (or chicken), cooked
Chow mein noodles

In a large skillet cook and stir onions and mushrooms in butter until onion is tender. Add enough water to reserved mushroom liquid to make 1 1/2 cups liquid. Stir into onion-mushroom mixture with celery, bean sprouts, soy sauce, sugar and salt. Heat to boiling, reduce heat and simmer uncovered for 15 minutes.

Blend cornstarch and water; stir into vegetable mixture. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir in turkey, heat through. Serve over noodles. (Can be doubled.) 4 servings.