Turkey, Corn and Mushroom Niblets (玉米肉末) Recipe
This is a simple healthy recipe in my Anything-but-Boring-Stir-Fry Series. The original recipe called for ground pork but I used extra-lean ground turkey to bump up the healthfulness even further and I’d probably do the same again because I didn’t miss the pork one bit. I loved the peppery flavor with the hint of sweetness from the fresh corn and great umami from the mushrooms.
This is one versatile recipe I would definitely recommend playing around with, as with pretty much any recipe in this series. Stir-fries are meant to be casual and as long as you follow some basic ground rules, go wild with your imagination, or more realistically, what’s sitting around in the fridge.
The stir-fry commandments:
- Cut ingredients into the same size. This is for a matching texture and for equal cooking times.
- Marinate your meats for 10-15 minutes. (Okay, if you’re paying attention, this recipe doesn’t call for marinating but for most stir-fries, marinating is what gets it from boring to fabulous!)
- Relax and play with it! It’s just a stir-fry for goodness sakes!
A little personal tip on the marinating, I keep the meat just on the counter for the 10-15 minutes while I marinate. Cold meat in a hot pan is just a bad idea. Chances are you’ll end up with an over-cooked surface by the time the inside of the meat is done. Obviously, if you’re gonna marinate it for 2 hours or something, stick it back into the fridge until 15 minutes before cooking, for safety.
Adapted from 香噴噴熱炒上菜
Stir-fry healthi-fied with extra-lean ground turkey. Peppery flavors with a hint of sweetness.
- 1 tbsp Oil
- 100g Extra Lean Ground Turkey
- 1 1/2 cups (384g; or 2 ears) Corn, fresh or canned, drained if canned
- 125g (about 5) Mushrooms, cleaned and diced into the size of corn niblets
- 1 tbsp Scallions, chopped
- 1/3 tsp Salt
- 1/2 tsp White Pepper
- Heat 1 tbsp oil in a wok or skillet on medium-high heat, stir-fry ground turkey with a little salt, breaking the turkey apart, until cooked. Remove and set aside.
- Add mushrooms and cook for 2-3 minutes, then tip in the corn and stir fry for another minute. Add salt, 1/3 cup water and simmer, stirring occasionally, until the water has evaporated.
- Turn heat up to high, add pork back into the skillet and stir-fry a little more. Add scallions, white pepper and toss to incorporate.