- 2 teaspoons vegetable or peanut oil
- 1 tablespoon chopped fresh ginger, or 1 teaspoon powdered ginger
- 1 clove garlic, chopped
- 2 scallions, thinly sliced (optional)
- 1/3 pound ground turkey
- 1 cup fresh or frozen peas, not thawed
- 1 cup thinly sliced carrots
- 1 teaspoon sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 (14 1/2 ounce) can low-sodium chicken broth
- 1 (16 ounce) package firm tofu, drained and cut into 1-inch cubes
- 1 cup white rice
- 2 cups water
- 1 teaspoon cornstarch
- Garnishes, optional: 1 scallion, finely chopped, and 2 tablespoon fresh coriander, finely chopped
How to Make It
In a wok or a large skillet, heat 1 teaspoon of oil over high heat. Add ginger and garlic, and sauté 10 seconds, stirring constantly. Add scallions (if desired) and turkey; brown, stirring frequently, for 5 minutes.
Add peas and carrots, and cook for 1 minute. Add sesame oil and soy sauce, and cook for 10 seconds. Add broth; bring to a boil, about 2 minutes. Slip tofu on top, cover; reduce heat and simmer for 5 minutes.
Meanwhile, bring rice, water, a pinch of salt, and the remaining teaspoon of oil to a boil in a medium-size saucepan. Stir, reduce heat to low, and cover. Let cook 15 to 20 minutes, or until water has been absorbed.
Create a paste by mixing cornstarch in a small bowl with 1/2 cup hot broth from wok. Pour paste into wok and simmer 5 minutes until sauce is thick. Serve with rice; garnish with scallions and coriander (if desired).