Categories: Asian
Ingredients
- 2 cups cauliflower florets, coarsely chopped
- 1 1/2 cups broccoli florets, coarsely chopped
- 6 tbsp. peanut or canola oil
- 8 oz. maitake mushrooms, pulled into thin strips
- 8 to 12 oz. roast turkey, chopped or pulled into bite-size pieces
- 1 carrot, peeled and shredded or cut into matchsticks
- 1 celery stalk with leafy top, chopped
- 2 large garlic cloves, chopped
- 1 1/2-inch piece of fresh ginger, peeled and grated or finely chopped
- 1 bunch scallions, whites thinly sliced and greens cut into 1-inch pieces
- 2 large eggs, lightly beaten
- 1/2 cup fresh parsley or cilantro leaves, coarsely chopped
- 2 tbsp. fresh thyme, chopped
- 1/4 cup soy sauce
- Juice of 1 lime
- Sriracha or hot sauce, for serving
Directions
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In a food processor, pulse the cauliflower until finely chopped. Transfer to a medium bowl. Repeat with the broccoli, then transfer to the same bowl.
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In a large skillet, heat 2 tbsp. oil over high. Add the mushrooms. Cook, stirring often, until browned, about 7 minutes. Add the turkey. Cook, stirring often, until lightly browned, 2 to 3 minutes more. Transfer to a platter.
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In the same skillet, heat the remaining 4 tbsp. oil over high. Add the cauliflower, broccoli, carrot, celery, garlic and ginger. Cook, stirring often, until crisp-tender, 3 to 4 minutes. Mix in the scallions and the mushroom-turkey mixture. Off heat, add the eggs. Toss vigorously until coated, about 1 minute. Mix in the herbs, soy sauce and lime juice. Serve in shallow bowls. Pass the hot sauce at the table.