Earlier today, we went hiking with Nina, Mitch’s mom, and her dog Cookie. We were out for a few hours and coming home, I was HANGRY. Like, falling asleep in the car and cursing every red light. Therefore, I had a big lunch (including the last of my vegetable soup) and wanted a lighter dinner. I had a head of cabbage from my CSA, and so a stir fry was born. I kinda also thought of it as a cooked slaw, since there was so much cabbage.
Warm Asian-style Slaw with Ground Turkey
- 1/4 pound (or so) ground turkey
- 1/4 cup onion, sliced
- 1/4 chopped carrots
- 1/2 zucchini, sliced
- 1 head cabbage, sliced (mine was kinda small)
- 2 stalks (is that what they’re called??) green onion, sliced
- 1 tbsp apple cider vinegar
- 1 tsp chili oil
- 1 tsp sesame oil
- 2 tsp low-sodium soy sauce
- dash black pepper
- Spray a wok or skillet with cooking spray and set over medium heat. Cook the ground turkey, the onions, and carrots together.
- Once the turkey is almost brown, toss in the zucchini and continue cooking until the turkey is all brown (maybe 5 minutes?)
- Add the cabbage, soy sauce, oils, vinegar, and pepper and raise heat to medium-high. Cook for about 3 minutes, then add green onions and cook for another 5 minutes or until the cabbage and other veggies are as cooked as you want them.
- Serve as desired. Makes 2 (light) portions. You add more the turkey, or swap it out with tofu or chicken, or leave it out entirely to serve as a side dish.
I topped it with Sriracha and if I had my act together I’d make brown rice or rice noodles to go with it. Instead I had my favorite ice cream to fill in the space in my stomach. Priorities, you know.
My Pantry: Asian-Style Cooking
As you can see, this was totally a “kitchen sink” meal using what I had on hand. I make Asian(ish) dishes a lot, because over the years I’ve collected several useful ingredients for making at-home Asian food (ok…maybe I stole some stuff when Mitch’s mom came over to cook dinner and left it here awhile back. Finders keepers!).
Here is my list of ingredients I have on hand for Asian-style dishes (in order of importance, I’d say):
- Soy sauce (LOW SODIUM)
- Dark sesame oil
- Rice wine vinegar
- Jarred ginger and ground ginger (should have fresh, I know)
- Rice, rice noodles, soba noodles, etc.
- Sriracha (use sparingly unless you like the heat)
- Hoisin sauce
- Fish sauce (gross-sounding but essential for Thai dishes)
- Chili-garlic sauce
I know there’s more, but like I said this is what I have. What ingredients should I get to further continue my love affair with
fake Asian cooking?