Japanese Stir Fry with a Texan Twist

japanese stir fry

The smells that waft from our mini-kitchen at work are completely unpredictable. There’s always a lot of Italian and Barbeque scents that linger in the office … but last week, something new – something Japanese, or Thai. All I know is that I haven’t been able to stop thinking about cooking up some udon noodles ever since.

This recipe is adapted from one of Heidi’s recipes. When I was vegetarian, this was my daily read – I still love to read her about her new creations and adventures. Since I married a carnivore, tofu doesn’t seem to do the trick (he’s eating chips and salsa an hour later) … so this stir-fry has an unusual component not usually found in Japanese dishes … ground turkey! That’s the Texan twist. I know, I know – it’s not red meat, but it’s meat .. just go with it.

:: You will need ::

for the sauce :

6 oz miso paste

1/4 cup sake (or gin)

1/2 cup mirin

3 tbsp. sugar

red pepper flakes, a big pinch or two

for the stir fry :

½ lb. ground turkey breast, lean

3 tbsp. rice wine vinegar

2 tbsp. garlic powder

12 oz. bag mixed frozen veggies (snap peas, broccoli, bell pepper, baby corns, etc.)

4 oz. udon noodles

2 green onions, chopped for garnish

:: Let’s get going ::

(1)  Start with the sauce first.  Combine miso, sake (or gin – in my case … we were lucky enough to have gin in stock from a wedding shower), mirin, and sugar in a small saucepan. Bring just to a boil, dial down the heat and simmer gently for about 20 minutes, or until it thickens a bit.

gin and mirin

miso sauce

Toward the end, stir in the red pepper flakes, adding to taste. Remove from heat and allow to cool.

2. Brown the ground turkey in a skillet.  After cooking on medium heat for a few minutes, add the rice wine vinegar to the skillet along with the garlic powder. Make sure the meat is broken up well.

rice wine vinegar

3. In the meantime, salt a pot of water and bring it to a boil. Cook the vegetables very briefly, just long enough to take the frozen edge off, no more than five minutes. Drain and add to the browned turkey in the skillet.

blanch veggies

drain veggies

4. After draining the vegetables, cook the udon noodles .. they don’t take very long. If you don’t have udon, you can substitute any noodles you like. You can use the same water or start with fresh – whatever suits your fancy.  Add the cooked noodles to the skillet and stir it up!

stir fry with noodles

5. Pour the stir fry in a large bowl and add the sauce.  Toss well and top with sliced green onions.  This is a great meal served family style.  Enjoy!

japanese stir fry

Printable version.

Printable version with picture.



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