Super quick and easy, especially if you buy the pre-shredded cole slaw mix at the supermarket. The only other thing that needs dicing is the small onion and that doesn’t take long. This dish is a little sweet, spicy and tangy and the ground turkey, unless you really overcook it of course!, stays moist and succulent in the sauce. I apologize for not sprinkling the finished dish with scallion as it should be but I didn’t have any in the house and wasn’t up to going to the store today. Excellent even without them! As usual, feel free to mellow or increase the spices to fit your family’s tastes.
First, in a deep skillet (3″ or so), heat over medium high heat:
1/2 tablespoon olive oil
1/2 tablespoon sesame oil
When hot reduce heat to medium and add:
1 pound ground turkey breast
Break up the turkey and sauté for about 2 minutes before adding:
1 small onion, diced
1 cup shredded cabbage*
1/4 cup shredded carrots (in the cole slaw mix if you use that or most supermarkets now sell pre-shredded carrots)
2 teaspoons minced garlic (or 2 minced garlic cloves)
Stir to combine and cover, reduce heat to low and simmer for about 4-6 minutes until the cabbage and onion are softened.
While the dish simmers make the sauce by combining in a small bowl:
1/2 cup soy sauce substitute** (of course if your family can have soy, use regular soy sauce but reduce to 1/4 cup)
2 teaspoons tapioca starch (or flour)
1/4 teaspoon ground ginger (or 1/2 teaspoon freshly grated ginger)
1/4 teaspoon ground black pepper
1-2 tablespoons date sugar depending on how sweet you like it
1/4 teaspoon garlic chili sauce (or 1/4 teaspoon red pepper flakes, or 1 teaspoon siracha)
Whisk to combine. Remove cover from the turkey mixture and add in sauce, stirring constantly until it thickens which should be about 5-10 seconds. Remove from heat to a serving dish, top with toasted sesame seeds and/or sliced scallions. Serve over rice. Makes 4 servings.
*If cabbage isn’t a favorite in your family, add a small can of sliced bamboo shoots and a can of sliced water chestnuts. Or some thinly sliced bok choy would also work.
**See recipe under sauces. I generally have several 1 cup jars of it in the freezer.
cookingwithoutallergens 