This recipe was updated on 08 Oct 2015. Some instructions
and ingredient quantities were changed, and metric measurements added.
Asparagus and ground turkey make a great combination
together. The dish is usually prepared with ground pork, but ground turkey
makes a good substitute. The black beans in chili oil add spiciness to the
dish. A prepared black bean garlic sauce can be substituted if no spiciness is
desired.
The root end of the asparagus has a tough skin. The usual
advice is to take the root end of the asparagus in one hand and the tip end
with the other, snap the asparagus (it breaks at the natural tough-tender skin
boundary), and discard the root end and use the tip end. However that results
in a lot of waste (in my opinion) since the center of the root end is still
tender and edible, it’s just the skin that’s tough. So I’ve found that if you
use a vegetable peeler, you can remove the tough outer skin and use the entire
asparagus stalk. It takes some practice to just remove the asparagus’ tough
skin. My first efforts using a vegetable peeler resulted in breaking the stalks
and/or peeling too much of the asparagus at the root end, so I had some odd
looking asparagus pieces. I’ve tried using a knife to remove the skin, but I’ve
found that with practice the vegetable peeler removes less of the asparagus
stalk root end’s tender center.
Enjoy!
Ingredients
1 lb.
|
500 g.
|
Ground turkey (火雞, fo2 gai1)
|
½ in.
|
15 mm.
|
Knob of ginger
(薑, goeng1), crushed in a garlic
press
|
2 cloves
|
2 cloves
|
Garlic (蒜, syun3), crushed in a garlic press
|
1 Tbs.
|
15 ml.
|
Corn starch (粟粉, suk1 fan2)
|
2 Tbs.
|
30 ml.
|
Soy sauce (豉油, si6 jau4)
|
1 Tbs.
|
15 ml.
|
Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
|
2 Tbs.
|
30 ml.
|
Shaoxing rice
wine (紹興酒, siu6 hing1 zau2)
or dry sherry
|
½ tsp.
|
2.5 ml.
|
Ground white
pepper (白胡椒, baak6 wu4 ziu1)
|
1 tsp.
|
5 ml.
|
Sesame oil (麻油, maa4 jau4)
|
|
|
|
1 lb.
|
500 g.
|
Asparagus (蘆筍, lou4 seon2), cut into 2-inch (5 cm.) pieces on the
diagonal
|
3 stalks
|
3 stalks
|
Green onions (葱, cung1), cut into ½-inch (15 mm.) pieces on the diagonal
|
½ in.
|
15 mm.
|
Knob of ginger
(薑, goeng1), crushed in a garlic
press
|
2 cloves
|
2 cloves
|
Garlic (蒜, syun3), crushed in a garlic press
|
|
|
Oil for cooking
|
Sauce Ingredients
2 Tbs.
|
30 ml.
|
Laoganma brand Black Bean Chili Sauce (黑豆辣椒油, hak1
dau6 laat6 ziu1 jau4) or
equivalent
|
2 Tbs.
|
30 ml.
|
Soy sauce (豉油, si6
jau4)
|
1 Tbs.
|
15 ml.
|
Hoisin sauce (海鮮醬, hoi2
sin1 zoeng3)
|
2 Tbs.
|
30 ml.
|
Shaoxing rice wine (紹興酒,
siu6 hing1 zau2) or dry sherry
|
½ tsp.
|
2.5 ml.
|
Ground white pepper (白胡椒,
baak6 wu4 ziu1)
|
½ Tbs.
|
7.5 ml.
|
Sesame oil (麻油, maa4
jau4)
|
|
|
|
2 tsp.
|
10 ml.
|
Corn starch (粟粉, suk1
fan2)
|
4 tsp.
|
20 ml.
|
Water
|
Equipment
|
|
Garlic press
|
|
|
Vegetable peeler
|
14 in.
|
35.5 cm.
|
Wok or pan
|
Laoganma Brand Black Bean Chili Sauce (黑豆辣椒油, hak1 dau6 laat6 ziu1 jau4) |
Preparation Instructions
- Marinate the ground turkey in a covered container for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, corn starch, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the turkey overnight, take it out of the refrigerator at least one hour before cooking.
- Wash the asparagus stalks and use a vegetable peeler to remove the tough outer skin at the root end. This is an easy method to use the entire stalk (or you can snap the stalk and discard the root end). Cut the asparagus into 2-inch (5 cm.) lengths on the diagonal.
- Crush the ginger and garlic in a garlic press and put into a small bowl.
- Wash and cut the green onions into ½-inch (15 mm.) pieces on the diagonal.
- Prepare and mix the sauce in a small bowl: add the Laoganma brand Black Bean Chili Sauce or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.
Cooking Instructions
- Heat a wok or pan over high heat before adding oil. Add the ground turkey to the wok in a single layer on the bottom and brown the outside, breaking up any clumps that form. You may have to cook the turkey in batches, so be sure to reheat the wok over high heat before adding more oil. Transfer the turkey to a bowl.
- Reheat the wok over high heat before adding oil and then the asparagus. Stir fry the asparagus to brown them. Add the bowl with the ginger and garlic mixture to the wok, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic become fragrant. Add the green onions and the contents of the bowl with the turkey back into the wok, and stir fry all the ingredients together.
- Add the sauce ingredients to the wok and stir fry the ingredients together. If more sauce is desired, add some liquid (stock or water) to the wok. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.
No comments:
Post a Comment