We always have ground turkey in the fridge. We use it for turkey bolognese and this stir fry which we have every week. It is inexpensive and super quick & easy to make! We love it with rice and siracha. You can use whatever veggies you like. I like using long beans but have used kale, broccolini or cabbage. I also add carrots when I have them in the fridge.
- 1 lb ground turkey dark meat
- 1 bundle of long beans ( cut into 2 inch pieces and blanched)
- 1 square preserved bean paste (fu yu) mix with water to thin
- 1 tablespoon black bean paste (lee kum kee is my friend)
- 1 teaspoon hoisin
- salt and soy sauce to taste
Brown turkey, unless you have an industrial strength stove like Annie, this takes a while. I drop the turkey in the wok in large pieces over high heat to get the sear. After I get some color then I break the meat up to smaller bits by pushing a wooden spatula through it. The meat usually gets a bit watery at this point. Just keep stirring until the water condenses and you hear the sizzling come back. At this point add a little more oil. I use olive oil. Add the onion and garlic and let it cook for a few mins. Then add the veggies. Once the wok is sizzling again, turn the flame down a little. Add the sauces and stir fry until veggies are at the tenderness you like! I put all the seasonings at the end because the turkey gets too salty if you season along the way.
Molly likes just the turkey and rice. I tried sneaking in the long beans cut into tiny pieces. She found them! "No"