Sesame Turkey with Green Beans and Shitake Mushrooms

Here’s another recipe amended from the CHICKEN BIBLE, modified a little since I don’t like really hot and spicy foods. Once the vegetables and turkey are diced, the recipe is very fast and simple to put together. It only took me about 15 minutes to put together, after about 45 minutes of cutting and dicing! Be sure to follow the temperature instructions or it will take longer to cook and the turkey breast meat may get dried out.

In a small bowl (2 cup) combine the sauce ingredients:

1/2 cup chicken stock

2 tablespoons rice vinegar

5 teaspoons date sugar

1-4 teaspoons sriracha*

1 tablespoon soy sauce substitute

2 teaspoons toasted sesame seeds

2 teaspoons toasted sesame oil

1 teaspoon arrowroot, tapioca (or cornstarch)

1 minced garlic clove

Whisk to combine and set aside. In another small bowl (1/2 to 1 cup size), combine the garlic mixture:

1 teaspoon olive oil

2 minced garlic cloves

1 teaspoon grated (or minced) fresh ginger

Mix to combine and set aside. In a medium bowl (or I used a gallon food storage bag) combine the seasoning mixture:

2 tablespoons toasted sesame oil

1 tablespoon sesame seeds

3 teaspoons soy sauce substitute

1 teaspoon arrowroot, tapioca (or cornstarch)

Add:

1-2 turkey tenderloins (1 1/2 pounds), cut in bite size pieces

Mix to coat the turkey with the season mixture. In a 12″ (or larger) high sided skillet (or a wok if one if available), heat over medium heat:

2 teaspoons olive oil

When shimmering, add half the turkey and stirring constantly over HIGH heat, brown for 3-4 minutes. Remove to a bowl and cover with a clean kitchen towel and repeat with the other half of the turkey, removing the second portion to the same bowl and recover with towel. Into the empty skillet, heat over medium heat:

1 tablespoon olive oil

When shimmering (this will only take a second since the pan should already be sizzling hot from the turkey), add:

1 pound green beans, trimmed and cut on the bias into 1″ pieces

Cook, stirring constantly over medium high heat for a minute or two. Add:

8-10 ounces sliced shitake mushrooms

Stir constantly until mushrooms start to brown and beans are slightly crunchy. Move the beans and mushrooms to one side of the skillet and add the garlic mixture and heat until you can smell the garlic, about 30-45 seconds. Mix into the vegetables then add the turkey and any juices back into the skillet. Whisk the sauce mixture and pour it into the skillet. Stir constantly until it thickens, about 2-3 minutes. Sprinkle with more sesame seeds if desired or sliced green scallions. Make 4 servings. Serve over rice or quinoa.

*Most Sriracha sauces contain cane sugar. If you, like me, wish to avoid cane sugar, I found one sriracha sauce at Whole Foods, YELLOWBIRD Blue Agave Sriracha Sauce which has no sugar in it but uses Blue Agave syrup instead. If like me, you prefer your food to be on the mild side with just a little spice, use 1 teaspoon of sriracha sauce. It gave me just a hint of heat in the back of my throat. I might increase it just a little in the future, especially if I make the dish for my grandson who likes things, the hotter the better!

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