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!
Believe 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.