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Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servings, 1 1/ cups eachJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servings, 1 1/ cups each
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, 1 1/ cups each
Yield:
4 servings, 1 1/ cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonschile-garlic sauce (see Tips)1 ½tablespoonsblack bean-garlic sauce (see Tips)1tablespoonChinese rice wine or dry sherry2teaspoonsreduced-sodium soy sauce1 ¼cupswater plus 2 tablespoons, divided2tablespoonscanola oil1pound93%-lean ground turkey8ouncescremini mushrooms, sliced4scallions, thinly sliced1teaspoonminced fresh ginger1 14- to 16-ounce package water-packed soft tofu, cut into 1/2-inch cubes2tablespoonscornstarch
Cook Mode(Keep screen awake)
Ingredients
2tablespoonschile-garlic sauce (see Tips)
1 ½tablespoonsblack bean-garlic sauce (see Tips)
1tablespoonChinese rice wine or dry sherry
2teaspoonsreduced-sodium soy sauce
1 ¼cupswater plus 2 tablespoons, divided
2tablespoonscanola oil
1pound93%-lean ground turkey
8ouncescremini mushrooms, sliced
4scallions, thinly sliced
1teaspoonminced fresh ginger
1 14- to 16-ounce package water-packed soft tofu, cut into 1/2-inch cubes
2tablespoonscornstarch
DirectionsWhisk chile-garlic sauce, black bean sauce, rice wine (or sherry), soy sauce and 1 1/4 cups water in a small bowl.Heat oil in a large skillet over medium-high heat. Add turkey and mushrooms and cook, stirring and breaking up the turkey, until it is no longer pink, 3 to 5 minutes. Add scallions and ginger and cook, stirring, for 1 minute more.Add the reserved sauce; bring to a boil. Stir in tofu and cook until hot, about 2 minutes. Combine cornstarch with the remaining 2 tablespoons water and add to the pan. Simmer until the sauce is thickened, about 2 minutes.TipsA blend of ground chiles, garlic and vinegar, chile-garlic sauce is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.Black bean-garlic sauce is a savory sauce used in Chinese cooking, made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of most supermarkets or at Asian markets. Refrigerate for up to 1 year.People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.Originally appeared: EatingWell Magazine, July/August 2013
Directions
Whisk chile-garlic sauce, black bean sauce, rice wine (or sherry), soy sauce and 1 1/4 cups water in a small bowl.Heat oil in a large skillet over medium-high heat. Add turkey and mushrooms and cook, stirring and breaking up the turkey, until it is no longer pink, 3 to 5 minutes. Add scallions and ginger and cook, stirring, for 1 minute more.Add the reserved sauce; bring to a boil. Stir in tofu and cook until hot, about 2 minutes. Combine cornstarch with the remaining 2 tablespoons water and add to the pan. Simmer until the sauce is thickened, about 2 minutes.TipsA blend of ground chiles, garlic and vinegar, chile-garlic sauce is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.Black bean-garlic sauce is a savory sauce used in Chinese cooking, made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of most supermarkets or at Asian markets. Refrigerate for up to 1 year.People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Whisk chile-garlic sauce, black bean sauce, rice wine (or sherry), soy sauce and 1 1/4 cups water in a small bowl.
Heat oil in a large skillet over medium-high heat. Add turkey and mushrooms and cook, stirring and breaking up the turkey, until it is no longer pink, 3 to 5 minutes. Add scallions and ginger and cook, stirring, for 1 minute more.
Add the reserved sauce; bring to a boil. Stir in tofu and cook until hot, about 2 minutes. Combine cornstarch with the remaining 2 tablespoons water and add to the pan. Simmer until the sauce is thickened, about 2 minutes.
Tips
A blend of ground chiles, garlic and vinegar, chile-garlic sauce is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.
Black bean-garlic sauce is a savory sauce used in Chinese cooking, made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of most supermarkets or at Asian markets. Refrigerate for up to 1 year.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Originally appeared: EatingWell Magazine, July/August 2013
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Nutrition Facts(per serving)320Calories18gFat11gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
