alteRecipes.com recipe
derived from
Jeffrey Alford & Naomi Duguid's
Beyond the Great Wall, pp. 67 and 69
| 1. | romaine lettuce | 3 cups cut into strips |
| baby spinach | 1 cup | |
| 2. | sesame oil | 1 Tablespoon |
| garlic | 1 Tablespoon, crushed | |
| ginger | 1 Tablespoon, minced | |
| 3. | ground turkey | ½ lb. |
| salt | ¼ teaspoon | |
| 4. | soy sauce | 1 Tablespoon |
| rice vinegar | 1 Tablespoon | |
| warm water | ½ cup | |
| 5. | cornstarch | 2 teaspoons |
| cold water | 1 Tablespoon |
1. Shred the lettuce with your knife and put it into the large bowl. Then add the spinach and toss the two together.
2. Over medium-high heat fry the garlic and ginger until they are just barely beginning to brown.
3. Add the ground turkey and the salt and break the meat up into small pieces.
4. When the meat has cooked add the soy sauce, vinegar, and warm water to the pan and stir.
5. Stir the cornstarch and cold water together in a small bowl and add the mixture to the frying pan. Stir to fully incorporate the cornstarch and then let the pan cook for about a minute, until the sauce has thickened.
6. Pour the sauce onto the lettuce and toss the entire thing.