Ingredients
- 2 tbsp low sodium soy sauce
- 1 tbsp black Chinese vinegar (Chinkiang vinegar)
- 1 tbsp Shaoxing cooking wine
- 2 tbsp Sesame oil
- 1 tbsp Hot chili oil/sauce (I used LaoGanMa but sriracha or any other chili oil works fine!)
- Ginger (3 tbsp grated)
- Garlic (2 tbsp grated)
- 1 lb ground turkey (thighs/dark meat)
- 1 egg
- ¼ cup panko bread crumbs
- Salt
- Pepper
- 1 lb assorted East Asian greens (I used baby bok choy and Chinese broccoli)
- 1 cup bean sprouts
- Rice noodles (Pad Thai-style noodles work well)
For the Turkey Meatballs (makes 7-10 medium-sized meatballs)
- In a large bowl, mix the ground turkey, panko bread crumbs, and egg
- Add grated ginger and garlic (about 2 tbsp of each depending on your taste)
- Add ¼ tsp salt and ½ tsp pepper
- Mix together until well incorporated
- Form into medium sized meatballs
- Saute 30+ minutes in a large saute pan on medium heat (use sesame oil or whatever oil you like in the pan)
For the Veggies and Rice noodles
- When the meatballs are browned on the outside and cooked throughout, add the bean sprouts to the hot pan and saute briefly (<5 mins)
- In a pot of boiling water, blanche the East Asian greens for around 3 minutes, remove and drain
- After cooking the greens, cook the rice noodles in the boiling water according to the package instructions (making sure not to overcook!)
For the Vinaigrette
- In a bowl (it’s easiest to use the one you’ll be serving in), mix the soy sauce, black Chinese vinegar, sesame oil, hot chili sauce/oil, some more grated ginger (1 tbsp), and Shaoxing cooking wine. Taste to make sure flavors are well-balanced!
After all of the components have finished cooking, toss together in the bowl with your vinaigrette and enjoy!
Recipe by Amelia Warshaw ‘MD21, our Lead Content Editor