eglamkowski's Journal: recipe of the day

More chinese food, but this time using the North American exclusive: turkey! This Moo Shu Turkey swaps out the traditional pork for turkey to make a healthier alternative. I don't know about you, but here in Atlanta, turkey is also invariably cheaper then pork, so it saves some money too!

2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1/2 pound skinless, boneless turkey breast, julienned
5 dried chinese black mushroom caps (1/2 ounce)
1/2 ounce dried chinese "tree ear" fungi
3 teaspoons peanut oil
3 egg whites, lightly beaten
1 cup shredded napa cabbage
1/2 red bell pepper, seeded and julienned
1 cup bean sprouts
1 tablespoon rice vinegar
Pita bread
Hoisin sauce
Scallions, trimmed and feathered along the white parts to make "flowers".

In a large plastic bag, combine 1 tablespoon soy sauce, the sugar, and Worcestershire sauce. Mix well and add the turkey. Seal the bag, squeezing out the air and turn to coat the turkey. Refrigerate at least 30 minutes, turning the bag occassionally. Drain the turkey and reserve the marinade.

Boil 1 cup of water and add the mushrooms and fungi. Cover and remove from heat. Let stand until softened, about 20 minutes. Drain, discarding the liquid. Thinly slice the mushrooms and fungi into 1/2" strips.

Heat a wok and heat 1 teaspoon of oil. Add the turkey and cook until no longer pink, 2-3 minutes. Transfer the turkey to a warm plate and wipe out the wok with a paper towel.

Return the wok to the heat and heat another teaspoon of oil. Add the egg whites and cook til scrambled, about 1 minute. Transfer to a warm plate and wipe out the wok again.

Heat the last teaspoon of oil. Add the cabbage, pepper, mushrooms and fungi. Cook until tender, about 6-8 minutes.

Stir in bean sprouts, vinegar, 1 tablespoon soy sauce and the marinade. Cook for 1 minute longer.

Stir in the turkey and egg whites. Toss gently to combine.

To serve, spread each pita half with 1 teaspoon of hoisin sauce. Spoon some of the turkey mixture into the center and top with a scallion flower. Roll up the bottom and sides of the pita to enclose the filling.

If you're lame like me, you don't bother with scallion flowers and instead just chop up some scallion and add with the bean sprouts :-p