Asian Turkey Bowl
In 1981 my husband and I went on a mission trip to Singapore and Malaysia, with a group of students and faculty from Freed-Hardeman College. It was an amazing trip! I developed a great love for the Asian and the many Indian people we met as well as their food. I have cooked a lot through the years but I haven’t cooked a lot of Asian dishes. Lately, I have really been trying to develop my skills with Asian-influenced recipes. With the exception of stir fry and sweet and sour I have only enjoyed this type of food on date night with my husband! I do not have a wok either (YET) so I used my iron skillet for this one and it worked pretty well.
Ingredients:
1-2 teaspoons of dehydrated ginger (or fresh to taste)
1-2 Tablespoons of sesame oil
1 cup chopped green onions
1 ¼ lbs. ground turkey
4 Tablespoons chili sauce with garlic
4 Tablespoons hoisin sauce
1 Tablespoons soy sauce
1 Tablespoons rice vinegar
1 steam in bag frozen broccoli or fresh
1 cup of grains ( I used Organic Sprouted Blend of brown rice, quinoa, millet by Nature’s Earthly Choice) cooked as directed
Instructions:
Put the broccoli in the microwave to steam. Add the sesame oil to your skillet. Saute your onions 1 minute and add your turkey and cook until it is no longer pink. Add your ginger, hoisin sauce, chili sauce with garlic and cook a bit until the sauce thickens and then stir in the soy sauce, vinegar, broccoli and grains and serve. You may serve the turkey mixture on top of the grains if you prefer. I like mine mixed. Serve in bowls with more soy sauce! This is a quick and easy meal.
CREDIT: This recipe is my tweaked version of Publix recipe, Asian Turkey and Green Bean Saute.
