Can be prepared in 45 minutes or less.

Ingredients

　　2 tablespoons vegetable oil

　　1/2 onion, sliced

　　4 cups sliced Napa cabbage

　　1 cup sliced celery

　　1/2 teaspoon sugar

　　3/4 cup chicken broth

　　1/4 cup water

　　1 tablespoon soy sauce

　　1 teaspoon Oriental sesame oil

　　1 tablespoon cornstarch dissolved in 2 tablespoons cold water

　　2 cups diced cooked turkey

　　cooked rice as an accompaniment

　　1/4 cup slivered almonds, toasted lightly

　　In a large heavy skillet heat the vegetable oil until it is hot but not smoking and in it, stir-fry the onion, the cabbage, and the celery for 3 minutes, or until the cabbage is wilted. Add the sugar, the broth, the water, the soy sauce, and the sesame oil and simmer the mixture, covered, for 3 minutes. Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil. Stir in the turkey and simmer the chow mein until it is heated through. Serve the chow mein over the rice and sprinkle with the almonds.