• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
360
Protein:
25 g
Fat:
24 g
Carbohydrates:
10 g
Sodium:
440 mg

Credit
Xiao Wang - @xiaoeats

Serves: 4
Prep Time: 20 mins
Cook Time: 15 mins
• To test the oil temperature, dip a bamboo chopstick into the oil and look for bubbles • Make sure the oil is at the right temperature before frying or the eggplant will soak up too much oil • Make sure the sauce is well combined before adding to the wok to avoid clumps • For the red chili oil, you can use a store bought version or try this recipe https://www.chinasichuanfood.com/chinese-chili-oil/
  1. Add the cornstarch, water, rice wine, red chili oil, oyster sauce, soy sauce, spicy bean paste (if using), sesame oil and crushed Sichuan peppercorn into large a cup and stir to combine. Set aside.
  2. In a wok, heat the 1½ cups canola oil to 300 degrees F and fry eggplant until golden brown, remove and drain excess oil.
  3. Heat wok on high and add 1 tbsp canola oil, when the oil begins to smoke, add the ground turkey and stir fry
  4. When turkey is 3/4 cooked, add minced garlic and chillies and stir fry until fully cooked
  5. Turn the heat to medium, add eggplant and sauce. Cook, stirring until sauce thickens.
  6. Top with cilantro and green onion, serve with rice

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