Ingredients
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4 scallions, coarsely chopped (green and white parts)
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fresh ginger (2-inch piece peeled and grated or finely chopped)
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1 cup green cabbage (thinly sliced)
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1 jalapeno pepper, finely chopped and halved
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2 garlic cloves, minced
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2 tablespoons hoisin sauce
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1 -2 teaspoon hot chili sauce
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3 tablespoons low sodium soy sauce
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1 tablespoon low sodium soy sauce
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1/3 cup low sodium soy sauce
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1 lb ground turkey
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1 tablespoon vegetable oil
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1 teaspoon dark sesame oil
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1 tablespoon honey
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2 limes (zest and juice of 2 limes)
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3 -4 tablespoons cilantro leaves
Instructions
- Heat 1 tablespoon vegetable oil in a wok or large pan. When hot add ground turkey and stir fry it for 5 minutes. Add Hoisin sauce, hot chili sauce and 1 tablespoon of soy sauce. Continue to stir fry until almost cooked through. (I use the pampered chef tool to break up the meat into small pieces).
- In a bowl, combine the scallions, half of the ginger, cabbage, half of the chili pepper, the garlic, the 3 tablespoons of soy sauce and the lime zest.
- Add vegetable bowl mixture to wok and continue to stir fry until cooked but still slightly crisp.
- While the turkey and vegetables cook, make the dipping sauce. In a bowl, combine the remaining ginger and chili pepper, the 1/3 cup of soy sauce, the lime juice, the sesame oil, the honey and a splash of water. Taste and adjust the seasoning; if it's too salty, add another drizzle of honey.
- Before serving the meat stir in the cilantro leaves.
- Garnish with extra cilantro leaves and serve with the spicy lime dipping sauce.
- Wrap in lettuce cups or serve over noodles or rice.