Keeping with the Asian Style

Since I just posted about wontons, I decided it would be great to combine it with a nice wok recipe. Ok, it's not from the same country (the wok being Japanese) but it's from the same "area" ;)

I like diversity in the kitchen (as if you haven't noticed yet!) and always try to innovate. Turkey is a great and lean meat yet it tends to be really dry. At the poultry store, they have this cut called Ragu (the thigh part of the leg removed from the bone) and I love using it to cook now. I am a big fan of turkey legs but David hates all the connecting nerves in them so I had to find a solution. Ragu it was :)

Here is a little creation that I make and always pleases the crowd. People don't beleive that it's actually turkey meat as it's so tender.

Turkey Wok

Ingredients:

1kg turkey thigh meat
100grs shitake mushrooms
1 onion
100grs frozen spinach thawed
1 pack of chinese egg noodles
2 garlic cloves
1 tbsp ginger
1 tsp coriander
2 tbsps mirin sauce
2 tbsps soya sauce
1 tsp sesame oil
2 tbsps teriyaki sauce
salt and pepper

In a bowl, mix the turkey meat with the mirin sauce, soya sauce, teriyaki sauce, minced ginger, coriander, salt and pepper.

Marinate minimum 20 minutes or overnight.

If you have dried shitakes, soak them in water for at least 20 minutes. Slice them if needed.

Slice the onion and garlic.

Heat water in a pot. When it boils, remove from the heat and add the chinese noodles. Cook for a few minutes covered and drain. Keep aside.

In a wok, heat the sesame oil. When ready, add the turkey meat.

When lightly browned (which occurs really fast in a wok), add the veggies.

Mix well and cook for a few minutes until the onion starts to sweat.

Serve the meat and veggies mixture on top of the chinese noodles.

Add some soya sauce to taste.

That's it! Enjoy :)