What you’ll need…
2 tsp toasted sesame oil
1 tsp butter
1 tsp mirin
1 tsp rice vinegar
few heavy shakes of fish sauce
1/2 shallot, minced
1/2 clove garlic, crush and minced
1 tsp tamari
1/2 cup chopped mushrooms (I like a mix of enoki, oyster, straw and shittake)
2 cups of chicken stock
1 tsp grated ginger
Turkey Meatballs, (how many depends on you)
1/2 cup shredded escaroleGet the sesame oil and butter up to a hot shimmer in a small saucepan, then add the mirin, vinegar, fish sauce, shallot and garlic, and let soften for about a minute, then add the tamari and mushrooms, a little bit of the stock, and cook for another 2 minutes or until the mushrooms start to soften and absorb some of the flavor. Add the rest of the stock, the ginger, and bring to a simmer, and then add the meatballs and cook on low heat for another few minutes until the meatballs have reheated. Add the escarole and let wilt, about a minute longer…
Enjoy!
2 tsp toasted sesame oil
1 tsp butter
1 tsp mirin
1 tsp rice vinegar
few heavy shakes of fish sauce
1/2 shallot, minced
1/2 clove garlic, crush and minced
1 tsp tamari
1/2 cup chopped mushrooms (I like a mix of enoki, oyster, straw and shittake)
2 cups of chicken stock
1 tsp grated ginger
Turkey Meatballs, (how many depends on you)
1/2 cup shredded escaroleGet the sesame oil and butter up to a hot shimmer in a small saucepan, then add the mirin, vinegar, fish sauce, shallot and garlic, and let soften for about a minute, then add the tamari and mushrooms, a little bit of the stock, and cook for another 2 minutes or until the mushrooms start to soften and absorb some of the flavor. Add the rest of the stock, the ginger, and bring to a simmer, and then add the meatballs and cook on low heat for another few minutes until the meatballs have reheated. Add the escarole and let wilt, about a minute longer…
Enjoy!
