like Mr. H. not naming any names, aren’t exactly fans of ground turkey. In fact, when I mention that ground turkey is the protein of a dish, I’m mostly met with a blank look. I get it, it does have less fat and thus less flavour than say, ground pork. But when it’s not the primary ingredient in a dish and only scattered about, it really doesn’t make much of a difference.
This recipe is very flavourful and I, nor my waist-line, missed the fatty ground pork.
Adapted from Ichigo Shortcake
Prep Time: 15 Minutes | Cook Time: 20 Minutes | Yields: 4 Servings
- In a frying pan, heat oil on medium heat and fry garlic, ginger, spring onions and dried chilli until fragrant, about 1 minute.
- Add ground turkey and fry for 3 minutes, breaking the meat up while you fry it. Add beans, rice wine, soy sauce, oyster sauce and sugar and stir to combine. Raise heat up to high. Add 2 tbsp water let simmer, covered, for about 8 minutes. Shake the pan occasionally with the lid on so the meat doesn’t burn.
- Sprinkle red chilli pepper on top to serve.
Note: This recipe is gluten-free if you ensure the soy sauce and oyster sauce you use contain no wheat.