School Foodservice Turkey Stir-Fry



1-1/2 oz cornstarch

1 c water

2 tbsp light soy sauce

3-1/4 c water

1 tbsp chicken base


2-1/2 lbs celery, diced

2-1/2 lbs onions, slivered

2-1/2 lbs carrots, peeled, diced and parboiled

1 lb, 1 oz canned mushrooms, drained

1 lb, 1 oz water chestnuts, drained



In small bowl, combine cornstarch and 1 cup of water.

In large stock pot, over high heat, combine soy sauce, 3-1/4 cups of water, and chicken base; bring to boil.

Stir cornstarch mixture in boiling soy sauce mixture. Yields 4 cups sauce.

Cut turkey into 1/2-inch cubes. In 4x12x20-inch steam table pan, combine turkey, celery, onion, carrots, mushrooms, and water chestnuts. Add soy sauce mixture; stir well to mix.

Bake at 350 degrees Fahrenheit for 1-1/2 hours, stirring every 30 minutes. Serve hot.

Yields: 40 2-ounce servings.

Nutrition Facts

136 Total Calories

3 g Total Fat

20 % Daily Total Fat

43 g Cholesterol

169 mg Sodium

9 g Total Carbohydrates

18 g Protein