1-1/4 Gallons poultry stock
1 c low-sodium soy sauce
1 tsp black pepper
1-1/2 tsp garlic powder
2 lbs 5 oz celery, cut into thin 1-inch strips
1 lb fresh onions, chopped
2 c cornstarch
1-1/2 c water
6 lbs, 6 oz COOKED or PULLED TURKEY, diced
1 lb 10-1/2 oz canned bean sprouts, drained
48 #8 Scoops cooked rice
24 oz chow mein noodles
In a steam kettle, tilting skillet or stockpot, combine stock, soy sauce, pepper and garlic powder. Bring to boil. Add celery and onions. Reduce heat and simmer for 10-12 minutes.
Combine cornstarch and water. Mix until smooth.
Add to stock mixture, stirring constantly. Stir well and cook over medium heat until thickened, 6-8 minutes.
Add turkey. Cook over medium heat for 3-5 minutes or until heated through. Add bean sprouts. Stir gently to combine.
Heat to 165 degrees F for at least 15 seconds.
Pour into serving pans.
Hold chow mein for hot serving at 140 degrees F or higher.
Hold cooked rice for hot serving at 140 degrees F or higher.
Serve appropriate amount of chow mein mixture on #8 scoop of rice.
PORTIONS: Grades K-5: #8 scoop rice and #6 scoop chow mein mixture + 1/2 ounce noodles. Grades 6-12 and adults: #8 scoop of rice and heaping #6 scoop of chow mein mixture + 1/2 ounce noodles.
Garnish each with 1/2-ounce chow mein noodles.