Hot Bean Sauce Turkey (辣豆辦火雞肉, Laat6 Dau6 Faan6 Fo2 Gai1 Juk6)

Hot bean sauce gives this dish its spiciness. The serrano peppers also contribute to the spiciness, but also help to give the dish some color together with the red bell pepper. The black or cloud ear fungus gives the dish a slight crunchiness which contrasts nicely with the texture of the ground turkey. You can substitute ground pork for the turkey if it’s more convenient and you’ll probably not notice the difference.

Enjoy!

Ingredients

¾ lb.	375 g.	Ground turkey meat (火雞肉, fo2 gai1 juk6)
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	1	Red bell pepper (紅椒, hung4 ziu1), cut into ½-inch (15 mm.) pieces
2	2	Green serrano peppers, cut into ½-inch (15 mm.) pieces
1 oz.	30 g.	Black or cloud ear fungus (雲耳, wan4 ji5)
3 stalks	3 stalks	Green onions (葱, cung1), cut into ½-inch (15 mm.) pieces
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.	Lian How brand hot bean sauce (辣豆辦醬, laat6 dau6 faan6 zoeng3) 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)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
½ Tbs.	7.5 ml.	Corn starch (粟粉, suk1 fan2)
1 Tbs.	15 ml.	Water

 

Equipment

14 in.	35.5 cm.	Wok or pan

 

Lian How Brand Hot Bean Sauce
(辣豆辦醬, laat6 dau6 faan6 zoeng3)

Preparation Instructions

1. Marinate the ground turkey 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.
2. Soak the black or cloud ear fungus with boiling water for at least one hour. After one hour discard the liquid and remove any hard pieces from the fungus.
3. Wash and cut the red bell pepper and green serrano peppers into ½-inch (15 mm.) pieces.
4. Crush the ginger and garlic in a garlic press and put into a small bowl.
5. Wash and cut the green onions into ½-inch (15 mm.) pieces.
6. Prepare and mix the sauce in a small bowl: add the Lian How brand hot bean 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

1. Heat a wok or pan over high heat and before adding oil. Add the turkey to the wok in a single layer on the bottom and brown the outside, breaking up any large clumps. You may have to cook the turkey in batches, so be sure to reheat the wok over high heat before adding more oil. Set the turkey aside in a bowl.
2. Reheat the wok over high heat before adding oil and then the black or cloud ear fungus. Stir fry the fungus and then remove them to the bowl with the turkey.
3. Reheat the wok over high heat before adding oil and then the bowl with the ginger and garlic and green serrano peppers. Quickly stir fry the ginger, garlic, and serrano peppers until fragrant before adding more oil and then the red bell pepper. Add the contents of the bowl with the turkey back into the wok and stir fry all the ingredients together.
4. 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, top with the green onions, and serve with steamed rice.