light and lightning: turkey, leek, and mushroom stir fry

by Chen

I want to hug the person who invented stir-fry, without hesitation.

From our home cooking to the whole nation, stir-frying is the most common technique in Chinese cuisine.That’s not only because it cooks everything quick and easy, stir-frying helps to assemble any possible ingredients together.

Unfortunately, stir-fry dishes are sometimes blamed for being fattening (probably because of the amount of oil used by some so-called Chinese restaurants). Fallacy. That’s a fallacy.

Q: Show that Chinese stir-fry can be light and nutrition balanced.

Proof:

Suppose that Miss L needs a quick-fixed dinner that contains high quality protein, healthy fats, vegetables, and complex carbs tonight. She makes the following stir-fried turkey and vegetables and eat it with some steamed forbidden rice (black rice) and cherry tomatoes.

turkey, leek, and mushroom stir-fry
Usually, I just need to cook for myself. Hence, the recipe yields small portion. But it can easily be doubled.

Makes 2 servings

4 oz lean grounded turkey
1 heaping cup of sliced leeks
4 large dried shiitake mushrooms, soak in water overnight then drain and dice into small cubes
2 cloves of garlic, minced
1/2 tsp minced fresh ginger

1/2 tbsp EVOO
2 tbsp cooking wine
1/4 cup low-sodium chicken stock
1 tsp brown sugar
salt and pepper

1/2 tbsp cornstarch
2 tbsp water

1/2 tsp sesame oil

Heat EVOO along with garlic and ginger in a saute pan over medium-high heat. Once you smell the fragrance (do NOT brown the garlic), add turkey to the pan and season with salt and pepper. Quickly break any large pieces. Then add cooking wine. Stir and cook until the liquid almost evaporates. Remove the pan from the heat and set the turkey aside.

Return the pan to medium-high heat. Add leeks to the pan. When they turn translucent, add diced mushrooms, chicken stock, and brown sugar. Let the liquid cook down to half, then stir in the turkey mixture. Mix well. Add more salt and pepper if needed.

Let the liquid cook down, about 5 minutes. Mix cornstarch and water together in a small bowl and add to the pan. When it comes to a boil, stir in the sesame oil and turn off the heat. Serve warm.

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