Turkey and Cabbage Sprout Stir-Fry
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Ingredients
  • 1 lb shiitake mushrooms, stems removed and caps sliced
  • 1 pound ground turkey
  • 1 teaspoon sesame oil
  • ¼ teaspoon ground Szechuan pepper
  • 3 tablespoon soy sauce
  • 1 tablespoon oyster mushroom sauce
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1 yellow onion, diced
  • 2 pounds cabbage sprouts, ends trimmed, and cut in half
  • 4 tablespoons Chinese wine (Shaoxing)
  • 3 tablespoons Chinese fermented black beans, rinsed
  • 1 cup chicken broth mixed with 1 teaspoon cornstarch
  • ¼ cup parsley, chopped
  • 2 scallions, chopped
  • 2 teaspoons + 2 teaspoons Canola oil
Instructions
  1. Mix ground turkey with sesame oil, Szechuan pepper, soy sauce and two of the garlic cloves minced.
  2. Heat a wok or a large frying pan with 2 teaspoons of canola oil.
  3. Add the turkey and cook through making sure to break the meat up.
  4. Once cooked, remove from pan into a bowl and set aside.
  5. Add another 2 teaspoons of canola oil to the pan.
  6. Add the other 2 cloves of minced garlic, onion and ginger, cook until the onions soften.
  7. Add mushroom caps and stir. Then add the cabbage sprouts, Chinese wine, oyster mushroom sauce, and fermented black beans.
  8. Cook until the cabbage sprouts start to soften a bit.
  9. Then, add the cooked ground turkey to the pan and stir to incorporate with the mixture.
  10. Pour the chicken stock-cornstarch mixture and allow to simmer and thicken for a minute or two.
  11. Once the sauce has thickened remove from heat and stir in the parsley and scallions.
Notes
Serve with brown basmati or jasmine rice.
Recipe by Erin Dishes Nutrition: Personalized Nutrition & Meal Plans at https://erindishes.com/cute-little-cabbage-sprouts/