- 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
- Mix ground turkey with sesame oil, Szechuan pepper, soy sauce and two of the garlic cloves minced. Marinate for 30 minutes in the refrigerator.
- Heat a wok or a large frying pan with 2 teaspoons of canola oil. Add the turkey and cook through making sure to break the meat up. Once cooked, remove from pan into a bowl and set aside.
- Add another 2 teaspoons of canola oil to the pan. Add the other 2 cloves of minced garlic, onion and ginger, cook until the onions soften.
- Add mushroom caps and stir. Then add the cabbage sprouts, Chinese wine, oyster mushroom sauce, and fermented black beans. Cook until the cabbage sprouts start to soften a bit.
- Then, add the cooked ground turkey to the pan and stir to incorporate with the mixture. Pour the chicken stock-cornstarch mixture and allow to simmer and thicken for a minute or two.
- Once the sauce has thickened remove from heat and stir in the parsley and scallions.
- Serve with brown basmati rice.
- Fermented black beans are not your typical black beans. They are salted and add a unique flavor to the dish. You can find the fermented black beans and the Chinese wine at any Asian market or Amazon.com. You can also substitute mirin for the wine.
- Szechuan pepper is hotter than black pepper. If you want a mild version, you can use black pepper or leave it out.
Adapted from
Rasa Malaysia Adapted from Rasa Malaysia
Erin Dishes Nutrition: Personalized Nutrition & Meal Plans https://erindishes.com/
