Oriental Turkey Salad

2 tbs vegetable or sesame oil
1 medium onion, chopped
1 pound of raw ground turkey
1 tsp sugar
2 tbs cornstarch
1-1/2 cups chicken bouillon
2-1/2 tbs soy sauce
3 tbs dry sherry
1-1/2 tsp vinegar
Dash cayenne
1 can (8 oz) water chestnuts, drained and coarsely chopped
1 head lettuce, shredded
3 medium carrots, shredded
1/2 pound raw mushrooms, sliced (optional)
1 can (3 oz) chow mein noodles
1 bunch green onions, tops included, thinly sliced
2 medium tomatoes, cut in wedges
1 lemon, cut in wedges

Heat oil in fry pan over medium high heat. When hot, add onions and cook until soft. Add ground turkey stirring to break up. Cook until turkey loses pink color. Combine sugar and cornstarch in small bowl. Add bouillon, stirring until smooth. Stir in soy sauce, sherry, vinegar and cayenne. Add to meat mixture, stirring until thickened. Mix in water chestnuts. Keep warm.

Distribute lettuce on large serving platter. Arrange carrots, mushrooms, and chow mein noodles spoke-fashion over lettuce. Pile hot turkey mixture Into center. Garnish with green onions, tomato, and lemon wedges.

Serves 4-6

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Cajun Country -- New Iberia, Louisiana