1 small onion, sliced and separated
2 cups celery, sliced
1 tablespoon vegetable oil (preferably sesame)
1 can water chestnuts, drained and sliced
1 can bamboo shoots, drained and sliced
2 cups cooked turkey breast, cut into pieces
2 chicken or vegetable bouillon cubes, dissolved
    in 1 1/2 cups boiling water
2 tablespoons soy sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons cornstarch
1/4 cup cold water
8 ounces chow mein noodles
2 cups white rice, cooked
Cashews to taste

In a large pan, fry onion and celery in oil for 10 minutes.

Add water chestnuts, bamboo shoots, turkey and bouillon to the pan and simmer for 5 minutes.

Add soy sauce, salt and pepper.

Combine cornstarch with water and stir into mixture. Cook, stirring until thickened.

Serve over rice, topped with chow mein noodles and cashews as desired.

Serves 6.