I love this recipe because it doesn’t contain a lot of oils and I skip the sugar or honey and it still tastes great! It’s also a quick and easy recipe, make extra so you can take leftovers to work for lunch tomorrow.
- 3 Stalks Celery – chopped (optional)
- 2 Medium Onions – chopped
- 1 Large chunk of Ginger – finely chopped or grated (add more if you love it as much as I do!)
- 2 Cloves of Garlic – chopped
- 1 Lb of ground Turkey (can use chicken, pork or beef as well)
- A few dashes of black pepper
- Sliced green onions or leeks – Optional
- ¼ Cup Rice Vinegar
- ½ – 2 Tablespoons Nut Butter – Peanut, Almond, Cashew (for a more nutty flavour add more)
- ½ Tablespoon of Miso paste (very salty so not too much)
- ¼ Cup of Tamari / Soy Sauce or Brags
- 1 Tablespoon of Sesame Oil (Optional)
Heat a small pat of butter in a pan;
Add the celery, onions and leeks, fry for 3-5 minutes;
Add the garlic and stir for 1 minute;
Add the ground meat and stir;
Add the ginger and stir it into rest of the ingredients;
While the ground meat mixture is browning make the Hoisin Sauce:
Put the Rice Vinegar into a mason jar;
Add Nut Butter, Miso Paste, and Tamari (or tamari alternate such as Brags).
Add the black pepper and green onions to the meat and stir.
Once the meat is cooked add the hoisin sauce and stir well.
Let simmer for 3 minutes.
Serve on top of greens such as spinach, iceberg or romaine lettuce, or sometimes on rice. A fun alternative is to wrap the meat sauce in a leaf of iceberg or Romaine lettuce and eat it with your hands. Be careful, it drips!
Dr. Jeda Boughton is a Doctor of Traditional Chinese Medicine and Registered Acupuncturist in Vancouver. She is also a Registered Herbologist and the founder of BodaHealth.