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10 February 2005

Turkey in Jade

RoosterI wanted to make something 'hand-held' to celebrate the Chinese New Year - the year of the rooster.  Here's what I came up with:

Turkey in Jade
(modified from Epicurious)

4 scallions, chopped
1 large head romaine lettuce or another wide/long-leaf lettuce of your choice
1 lb lean ground turkey
2 t honey
4 T soy sauce
3 T rice vinegar
3 cloves garlic, minced
3 T finely grated & peeled fresh ginger
1 T Worcestershire sauce
1/2 c water
1 t sugar
2 t corn starch
2 t vegetable oil (I used canola, but peanut oil would also work)
1/2 t Asian/toasted sesame oil
1 c fresh mint leaves, coarsely chopped

Optional accompaniment: rice (if you're into that whole carbs thing)

  • In a bowl mix turkey, 1 teaspoon honey, 1 tablespoon each soy sauce & vinegar, and garlic, and 2 tablespoons ginger until just combined. Cover and marinate for about 15 minutes at room temp
  • In a small bowl whisk together Worcestershire sauce, water, sugar, corn starch, and remaining teaspoon honey, 3 tablespoons soy sauce, and 2 tablespoons vinegar
  • In a wok or large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking
  • Sautee turkey mixture, stirring and breaking up lumps, until just cooked through, about 3 minutes.
  • Add sauce and stir
  • Add scallions and stir-fry mixture until sauce is thickened and turkey is cooked through, about 5 minutes
  • Remove wok or skillet from heat and stir in sesame oil and salt and pepper to taste

Dish into lettuce leaves.  Top with fresh mint.  Fold or roll leaves like a 'taco' or 'burrito.'  Eat and enjoy.
Yummy and no forks involved!

Kris0915Believe it or not I had this with Kris Pinot Grigio, '02 ($13) and it worked quite well.  Other options would be a Riesling, dry Gewurztraminer, Sauvignon Blanc, or even a slightly chilled Aussie Grenache.


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Beau...these sound great. I've got a very similar dish in my quiver that it's always popular at parties...though your inclusion of mint leaves has my interest piqued.

I always serve it with Riesling or Gewurtz...but I HAVE seen that Pinot Grigio around...


Give the mint a try - it does make a world of difference. It seemed to tame the spiciness enough to accomadate the P.G. - I'm not a Grigio fan normally (I think many of them are over-priced and under-character-full). But Kris is a pretty well-made wine.


I've actually never had a PG that I enjoyed. I've tried several but they all seem pretty much the same...lemon water really.

I HAVE used Thai Basil in my wraps (much the same way you used mint)...nice exotic touch for sure.


I don't understand the popularity of some PG's *cough* santa margarita *cough*. I mean $20 for lemon water? I don't get it.

Love that Thai basil. Now I'm craving Thai food...

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