PREP / COOK TIME: 20 Minutes
Makes 2 Servings

INGREDIENTS 

2 Tbs – Vegetable Oil

2 Tsp – Ground Cayenne Pepper

2 Tsp – Ancho Chili Powder

2 Tsp – Crushed Red Pepper

1 Lb – Ground Turkey, 85% Lean

1 Tsp – Kosher Salt

½ Tsp – Coarse Black Pepper

1 Tbs – Black Bean Sauce

1 Tbs – Hoisin Sauce

2 Cloves – Garlic, Peeled and Grated

½ Cup – Kikkoman Manjo Aji-Mirin; or 2 Tbs of Sugar to a ½ Cup of Extra Dry Vermouth

½ Cup – Water

1 (8 Oz) Can – Sliced Water Chestnuts

1 Cup – Scallions, Stems and Leaves, Finely Chopped

½ Lbs – Snow Peas

1 Lbs – Extra Firm Tofu, Cubed

2 Cups – Fresh Cilantro, Roughly Chopped

¼ Cup – Unsalted Dry Roasted Peanuts, Roughly Chopped

THE NITTY GRITTY

Heat oil in a large non-stick pan at medium high. Add ground cayenne pepper, ancho chili powder and crushed red pepper to warm oil; cook for about a minute to get rawness out.

Add ground turkey, season with salt and pepper; stir to combine—breaking meat apart into medium/small pieces. Cook ground turkey till brown (about 2 – 3 minutes).

Combine black bean sauce, hoisin and garlic; cook till garlic is aromatic.

Add mirin and water; bring to rapid simmer. Add water chestnuts; stir to combine and cook for about 2 minutes before adding ½ cup scallions—saving the rest for garnish—and snow peas.

Fold in tofu and simmer for 3 – 5 minutes. Finish with 1 cup of cilantro; stir to combine and cook for another minute.

Serve over rice or any kind of Chinese noodle; it’s just as wonderful on its own.

Garnish with remaining scallions, cilantro and chopped peanuts. I love adding a little drizzling of sesame oil with more crushed red pepper.

APRIL 2, 2019