So Charlie doesn't like mushrooms. But I do. I reconstituted some dried shitake mushrooms (you can usually find them hanging up in your produce department) in hot water for 30 minutes. Remember to flip them upside down half way through so the stems get softened as well.
You want to hear something funny (i.e. deeply disturbing) about me? I have OCD, well...self diagnosed OCD. See the texture of the inside of the mushroom cap? That gives me anxiety. Like, notable, real anxiety. I can't look at it for too long or I start getting heart palpitations. I almost threw them all away because they were freaking me out so much. Weird, right?
Start on your garlic and ginger. Just use the micro plane on both.
Don't forget our turkey lurkey. Keep moving it around so it's nice and crumbly. Once it's cooked through, move it to the side.
I like them raw, and also cooked. They take on this awesome sweet and savory flavor when you cook them. Yum.
Chop up your baby bok choy. I would have doubled this had I remembered how much it cooked down, but this is just a good way to get some extra greens and fiber into the meal. Are you noticing a pattern here? My "recipes" are not really planned, I sort of just wing it. I just take a mental note of what I want to revise next time and go on my merry way.
I love bok choy. It's more mild than spinach but has a great tooth to it. Since it doesn't get mushy, you can add it to the beginning so it looses that raw green taste. We don't want to make a salad here.
Add a a bit of olive oil to the pan we cooked the turkey in. Throw in the bok choy and let it wilt down. See, this came from THREE baby bok choys. I definitely should have doubled it.
Add your water chestnuts. This is actually just 1 can, I ended up adding another can later.
Add your garlic and ginger pastes.
Throw in your green onion stems. I also added the white part of the green onions too, but cut them smaller because they don't wilt and cook down like the stems do. Making them smaller will help them cook evenly with the rest of the dish.
Ok give it a stir. Now, if you haven't noticed, I didn't add the mushrooms yet. Like I said before, Charlie hates mushrooms so if I added them at the beginning there would have been a delicious deep mushroom flavor throughout the dish. Or, according to Charlie, the taste of old moldy feet.
As you'll see, we're adding a microscopic amount here. If you like mushrooms, I would triple this amount.
Get a piece of lettuce and pile the turkey mixture inside. I like to splash each with a hit of low sodium soy sauce, a squirt or two of Sriracha for some more heat, and a sprinkle of fresh cut green onions. YUM. Doesn't this look good?