This invention was a happy serendipity that resulted from a)too much ground turkey for the turkey burgers I made one night, and b)a need to use up some veggies, and c)a batch of sourdough bread I’d already started. The result was such a grand slam, even with the picky eaters, that I would willingly make this once a week all summer. And a big plus? It’s super easy!
Asian Sloppy Joes
- 2 TBSP olive oil
- 1 medium onion, diced
- 2 TBSP minced garlic
- 5 pounds ground turkey
- 1 head bok choy, chopped finely
- 4 large carrots, shredded
- 2 red bell peppers, shredded or diced
- 1-2 TBSP sesame oil
- 1/4-1/2 c. soy sauce (to taste)
- 2 TBSP rice wine vinegar
- 1 batch sourdough bread, formed into buns and baked; sliced
Sautée onions and garlic in olive oil until translucent. Add turkey. Stir frequently, until browned all through. Add bok choy, carrots and peppers, and continue stirring until the bok choy is quite wilted, and the veggies are well incorporated into the meat. Add sesame oil, soy, and rice wine vinegar. Adjust amounts to your taste. Optional: Add a few red pepper flakes. Allow to cook until the fluid has cooked down. Serve immediately on warm sourdough buns. Also optional: throw in a handful of cilantro. Note: if you don’t have bok choy on hand, use Napa cabbage, shredded finely, or any other green, chopped small.
LB
