Chinese lettuce wraps with mint and cilanto |
Because I keep a lot of spices and condiments in my pantry, they need to be organized so I can quickly access them. I alphabetize my spices and keep all the condiments grouped together by region , so I can quickly grab anything I need. Most of these can be found in a regular grocery store, but I usually travel to an Asian store in Arcadia where the "second" language is English. If I don't know what something is, I ask questions. The produce is cheap, the fish is fresh and the variety of noodles is amazing! But that's another post.
Here's the recipe for:
Chinese Turkey In Jade (From the April 1998 Gourmet Magazine)
1 lb. ground turkey
1 8oz. can of water chestnuts, coarsely chopped
1/2 cup snow peas, cut on the diagonal (I added 2 cups in this photo)
(not in the recipe, but I always add extra vegetables...1 cup chopped mushrooms, and 1 cup bean sprouts)
4 green onions, cut on the diagonal
2 tsp. honey
4 Tbl. soy sauce
3 Tbl. seasoned rice vinegar
2 Tbl. minced garlic
3 Tbl. finely grated peeled fresh ginger root (I usually use a little less)
1 Tbl. Worcestershire sauce
1/2 cup water
1 1/2 Tbl. sugar
2 teaspoons cornstarch
2 teaspoons vegetable oil
1/2 teaspoons sesame oil
In a bowl with your hands, mix turkey, 1 tsp. honey, 1 Tbl. each, soy sauce, vinegar and garlic and 2 Tbl ginger root until just combined. Marinate turkey mixture 15 minutes.
In a small bowl whisk together Worcestershire sauce, water, sugar, cornstarch and remaining teaspoon honey, 3 Tbl. soy sauce and 2 Tbl. vinegar.
In a wok or large non-stick skillet heat vegetable over moderately high heat until hot, but not smoking and saute turkey mixture, stirring and breaking up lumps, until just cooked through, about 3 minutes. With a slotted spoon, transfer turkey mixture to cleaned bowl. In wok or skillet, stir-fry remaining tablespoon each garlic and ginger root 15 seconds. Add remaining sauce, and water chestnuts and stir-fry until sauce is thickened and snow peas are tender, about 3 minutes. Remove wok or skillet from heat and stir in sesame oil and salt and pepper to taste.
Serve with mint and cilantro leaves in lettuce cups.
Serves four as a main course
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