• Course: Main Course
• Features: Fast, Healthy

Ingredients:

• 1 tablespoon peanut oil
• 1 medium onion, cut into thin wedges
• 1/2 teaspoon crushed garlic
• 1 teaspoon grated ginger root
• 1 pound ground turkey
• 1/2 to 1 small red Thai pepper, stemmed, seeded and finely diced
• 1 cup (4 to 6 ounces) button mushrooms, coarsely chopped
• 1/2 to 1 cup low-sodium chicken broth
• 1 tablespoon oyster-flavored sauce
• 1 tablespoon fish sauce
• 1 cup (4 ounces) green beans, chopped
• 1/2 small Chinese or Napa cabbage, cut into shreds (2 to 2 1/2 cups)
• 1 tablespoon chopped cilantro leaves, plus more for optional garnish
• 1 cup packed bean sprouts, rinsed and patted dry
• Sesame oil
• 1 cup cooked jasmine rice
• Chopped scallions, for garnish (optional)

Directions:

Heat a wok or deep-sided skillet over high or medium-heat. Add the peanut oil; when it is hot, add the onion, garlic and ginger. Stir-fry, moving the food around constantly, for 2 to 4 minutes, until the onion has softened. Add the turkey, red Thai pepper to taste and mushrooms; stir-fry for 6 to 8 minutes or until the turkey has browned; no trace of pink should remain. Add the chicken broth (as desired) and the oyster and fish sauces, stirring; reduce the heat to medium-low, cover and cook for 5 minutes, stirring once or twice. Add the beans and stir to combine; cover and cook for 5 minutes.

Add the cabbage and cilantro and cook for about 1 minute, stirring to combine; the cabbage will wilt slightly. Remove from the heat; just before serving, add the bean sprouts and a few drops of the sesame oil.

Divide the rice equally among individual bowls and top with the stir-fry, also divided equally. Sprinkle with chopped cilantro and chopped scallions, if desired. Serve immediately.

It can be quickly shredded by hand using a chef's knife. Work with one quartered section at a time, placing it cut side down on the cutting board. Cut crosswise, creating shreds of the desired thickness. For the most efficient action, keep the point of the knife on the board as you raise and lower the handle; guide the knife blade with the knuckles of your other hand.

From "The Cook's Book: Techniques and Tips From the World's Master Chefs," edited by Jill Norman (DK Publishing, 2005).

Recipe Source:

Adapted from “Gluten Free and Easy,” by Robyn Russell (Sellers Publishing, 2008).

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