Real African Dishes: [MC-AllEthnic-Recipes] Korean Minced Meat and Peas over Rice

Wednesday, January 5, 2011

[MC-AllEthnic-Recipes] Korean Minced Meat and Peas over Rice - Keema

* Exported from MasterCook *

Korean Minced Meat and Peas over Rice - Keema

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fowl/Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup basmati rice -- or sushi rice
8 ounces ground turkey
6 thin scallion -- chopped, or 3 fat scallion
1 cup petits pois -- or peas
1 teaspoon vegetable oil -- or peanut oil
2 tablespoons rice wine
1 tablespoon chopped fresh cilantro -- to 2 tablespoons
For the sauce:
2 tablespoons gochujang -- Korean chili paste
1 tablespoon honey
1 tablespoon rice wine
2 tablespoons soy sauce

Cook the rice following the package instructions, or in a rice cooker following the manufacturer's instructions. And put a kettle on to boil for the peas later.

Whisk together the sauce ingredients, and stir in the ground turkey. Leave to steep for about 5 minutes, or while you are getting on with your next tasks, such as chopping the scallions and blanching the peas.

Heat a wok or heavy-based frying pan on the hob. While this is heating up, pour boiling water from the kettle over the frozen peas in a strainer or colander, letting the hot water drain away, thereby thawing the peas. When the wok is hot, add the oil, then the thawed peas and chopped scallions. Stir-fry for 3 to 4 minutes.

Add the turkey and its sauce, and stir-fry for 4 to 5 minutes until cooked.

Add the 2 tablespoons rice wine with 1/4 cup water to swill out the residue of the sauce from the meat-steeping bowl (so that nothing is wasted) and scrape and pour this into the pan, and stir-fry for about 30 seconds until it's all piping hot.

Serve over rice, with a good scattering of chopped cilantro.

Serves 2, generously

Make Ahead Note: the peas can be thawed in advance and the onions chopped. The turkey can be tossed in the sauce about 1 hour ahead (no more because of salt in the soy and acid in the vinegar). Leftovers can be covered and refrigerated as quickly as possible, then reheated in a saucepan or microwave until piping hot -but peas and scallions will be more olive than vibrant green.

AuthorNote: keema is a fantastically hangover-saving dish of spicy (usually lamb) ground meat; this version uses ground turkey and, more significantly, its heat is provided by the gochujang, the Korean chili paste that I keep on hand to pep up a jaded palate or a pallid-flavored ingredient. Being ground does not generally do turkey many favors, but the aromatic richness of the paste makes it sing. Dinner's on the table in a matter of minutes; if you wanted to make it speedier, you would have to buy rice that's already been steamed and needs no more than a few turns in the microwave to heat it.

Cuisine:
"Asian"
Source:
"Nigella Kitchen: Recipes from the Heart of the Home by Nigella Lawson, 2010"
S(Formatted by Chupa Babi):
"Jan 2010"
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Per Serving (excluding unknown items): 653 Calories; 14g Fat (20.8% calories from fat); 34g Protein; 90g Carbohydrate; 5g Dietary Fiber; 90mg Cholesterol; 1303mg Sodium. Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 4422 0 0 0 0 0 0 0 0