Organic Ground Turkey Sauteed with Cubed Eggplants, Red Bell Peppers Juliennes, Fresh Garlic and Thai Basil in Oyster Sauce :PIngredients:
-1 pack of ground Turkey ( I love using minced meat, it's such a time saver)
-1 large eggplant, diced and soaked in salted water for 20 minutes about...and then rinsed ( it helps not itch your tongue for some reason)
-1 Red Bell Pepper cut in juliennes
- 3 or 4 crushed garlic cloves (or chopped)
-a bunch of Thai Basil
-Oyster Sauce (2-3 table spoons...adjust according to taste)
-Onion Powder
-Sugar (1 teaspoon about...)
-Vegetable Oil (enough to cover the pot bottom)
Preparation:
-In a pot large enough to stir fry veggies and meat (the kind I'd use to make a spaghetti sauce for instance), pour the vegetable oil and add the crushed or chopped fresh garlic in it, without heat, and let sit there for about 10 minutes (it flavors the oil and adds to the yummy goodness).
- Turn the heat on to medium and let the garlic cook for a bit but not until it turns golden yet. Add the ground turkey and cook until the pinkness is gone.
- At that point, I add the oyster sauce and sugar and mix the meat up, along with the onion powder (about 1/4 teaspoon). Then I add the cubed eggplants and cover with a lid for a little while, to let the steam work its magic with the eggplants. Stir occasionally, and poke the eggplants with a fork to see when it's done.
- Once the eggplants seem to be almost perfectly cooked (the fork goes through it without any resistance), I add the red bell peppers and stir. Do not overcook the bell peppers as they get soggy and yuck.
- While the heat is still on, add the fresh thai basil and stir until it cooks and turn the heat off. And Tadah! Enjoy!
* Once served over a bed of jasmine rice, feel free to add some hot chilies marinated in soy sauce with it ( as a little condiment), it adds a little kick and pizzaz to the dish.
( I hope I didn't forget to mention anything...Stir fries are such second nature in Asian cuisine, we don't even think about it when cooking it...). lol
