Put your wok on medium to high heat and add a little oil. If you don’t have a wok, use a large pan. When the oil starts to ripple, toss in your aromatics. That’s your chopped onion and garlic. Start with them because it makes the kitchen smell like you know what you’re doing.
Toss in your peppers with the aromatics, stir fry and then set aside. Stir fry the rest of your vegetables in some sort of logical order and set them aside. It’s better to have the vegetables on the slightly crisp side, so taste as you go along. Hold back your bean sprouts for later, though.
Wipe out your pan if it is dirty and then add a little more oil. Next, it’s time for your turkey. I hope you cut it into small enough bits. Big chunks won’t do. Heat it up in the oil and then add your vegetables back in.
Let the meat and vegetables get friendly, but not mushy. Add in the sprouts and sauce and heat to a boil.
Toss in the cooked chow mein noodles, mix it all up and then serve while it’s hot.
For soft noodles, cook until al dente. For crispy noodles, don’t stir fry, just serve out of the package. You can lay down a bed of crispy noodles or sprinkle over the top. If you’re having a hard time finding chow mein noodles, you can boil up some Top Ramen noodles and use them.
Chow mein is a great way to use up leftovers. Make small batches until you’re ready to try it out on your family. Other possible ingredients include water chestnuts and almond slivers. Hey, what about fresh cranberries? I wonder…