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Saturday, October 2, 2010

Turkey Mu Shu

Random, I know, but like most of my recipes, I had a craving.  Sweet meat and pancakes (ish).  Traditional mu shu is typically pork, which my husband doesn't eat, and served with pancakes, which my son and I can't eat.  And I wanted it to be easy.

Easy it was. I did about 10 minutes of prep work ahead of time, and when it came time to actually make dinner, this was less than a 30 minute meal.  Rachel Ray, eat your heart out!

I thawed the meat ahead of time, cheated and used corn tortillas and bought my veggies pre-chopped.  But it was a keeper, definitely.

1 lb. ground turkey
1 tsp. grated fresh ginger
1 tsp. minced garlic
1 pkg. broccoli slaw
4 tbsp. tamari sauce
2 tbsp. sesame oil
1 tsp. corn starch
4 eggs

for the Hoison sauce:
5 tbsp. tamari sauce
3 tbsp. natural smooth peanut butter
3 tsp. honey
2 tsp. sesame oil
2 tsp. tabasco
1/4 tsp. minced garlic
1 tsp. rice vinegar
1/4 tsp. cayenne pepper

Mix together ground turkey, ginger, garlic, tamari sauce, and corn starch in a large bowl.  Stick it in the refrigerator to marinate.  If you are making homemade hoison sauce, mix together above ingredients with a fork.  Set it aside.

Go do whatever you have to do for a couple of hours.
When you're ready to make dinner, pull out your turkey, a pack of corn tortillas, your sauce, and your slaw mix.  Heat a large skillet and add the sesame oil.   Add the turkey and brown. Remove the turkey to a bowl or plate.  Beat up your eggs and cook in the same skillet, flipping once.  Chop.  Remove to plate or bowl, and toss in the broccoli slaw.  Stir fry it until it is just limp.  Add the turkey and egg back to it, and about a half-cup of water.  Cook on medium heat about five minute or until the sauce is reduced.

Meanwhile, steam the tortillas in the microwave.  To serve, spread a tablespoon or so across the corn tortilla, add the turkey and veggie mixture, and roll up.

Don't fight with each other over the last of the hoison sauce.  You can always make more.

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