This is my favorite dish in any Chinese restaurant, where it is normally made with ground pork. Making it with ground turkey is healthier and it tastes very similar. The best part of making Chinese dishes at home, is you can cut way back on the added fat. My daughter swears that mine is better than any restaurants. This has been a slow adaptation over the years from a recipe originally published in Food & Wine —RobinDiane
ground turkey or vegan ground round
egg, beaten, eliminate for vegan
plus 2 tsp. cornstarch
1 1/2 tablespoons
finely chopped sweet red pepper
minced jalapeno or any hot pepper that you like
minced fresh ginger
chicken stock or low sodium chicken broth
fresh firm tofu cut into 3/4 inch cubes
In This Recipe
In a medium bowl combine the turkey, egg, (or supstitute with vegan ground round) 1 tbsp. of the cornstarch, the five-spice powder, 1 tbsp.of the scallions, 1/2 tsp. of the sugar, 1/4 tsp. of the sesame oil and the salt. In a wok, heat 1 tbsp. of the vegetable oil over high heat until shimmering, then add the turkey mixture and break it up as it browns. Stir fry until cooked through, about 2 minutes. Transfer to a bowl.
Lower the heat to moderate and heat the remaining 1 1/2 tsp. of vegetable oil until hot. Stir in 6 more tbsp. of the scallions, the red pepper, jalapeno, garlic and ginger. Stir fry until fragrant about 30 seconds. Add the turkey and the remaining 2 1/2 teaspoons sugar; mix well. Increase the heat to high, stir in the chicken stock, soy sauce and oyster sauce and bring to a boil.
Meanwhile, dissolve the remaining 2 tsp. cornstarch in 2 tsp. of water, add the the mixture and bring back to a boil. Gently stir in the tofu, and cook until heated through. Spoon onto a serving platter and sprinkle the remaining scallions on top. Drizzle the remaining 1/2 tsp. sesame oil over the mixture. Serve with steamed rice