Photo of Five-spice turkey with mushrooms by WW

Five-spice turkey with mushrooms

1
Points® value
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 99% fat-free 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

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