Five-spice turkey with mushrooms
1
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Pea shoots are immature pea plants. They’re crunchy and taste like very mild green peas. If you can’t find them, you can use watercress or baby spinach in this recipe. Cook them just a couple of minutes until slightly wilted, maintaining their crisp texture.
Ingredients
Canola oil
4 tsp, divided
Onion
1 medium, thinly sliced
Garlic
2 clove(s), crushed through a press
Uncooked ground turkey breast
1 pound(s)
Five-spice powder
½ tsp, Chinese variety
Table salt
½ tsp
Black pepper
¼ tsp
Cremini mushroom
½ pound(s), quartered
Uncooked zucchini
1 medium, halved lengthwise and sliced
Uncooked pea shoots
1½ cup(s), or watercress, or lightly packed
Water
⅓ cup(s)
Soy sauce
2 Tbsp
Cilantro
¼ cup(s), chopped
Instructions
1
Heat 2 tsp oil in large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add turkey, five-spice powder, salt, and pepper. Cook, breaking turkey apart with wooden spoon, until turkey is no longer pink, about 5 minutes. Transfer turkey to medium bowl.
2
Heat remaining 2 tsp oil in same skillet. Add mushrooms and cook, stirring often, until tender, about 4 minutes. Add zucchini slices and cook, stirring constantly, until just crisp-tender, about 2 minutes. Stir in turkey mixture, pea shoots, water, and soy sauce; cook, stirring constantly, just until pea shoots are wilted, about 2 minutes.
3
Divide evenly among 4 shallow bowls; sprinkle with cilantro.
4
Serving size: 1 1⁄4 cups
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