Turkey and Vegetable Chow Fun

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by Amy Flanigan on September 27, 2011 · 18 comments

Boy oh boy. Mushrooms and eggplant get shunned. A lot. I mention them on the blog and BOOM! everyone comes out of the woodwork with conviction. Mention them on Facebook, and KA-POW! silent readers decide it’s time to speak up.

Sigh. The poor mushroom is cursed with being labeled a fungus. And eggplants are rarely used in anything other than Eggplant Parmesan (which is never prepared well.) What chance do either of them have?

But I encourage you to give them another chance. Especially when they have soaked up flavors from oyster sauce, chili garlic sauce, and my boyfriend, sesame oil. Ya, you know what I’m talkin’ about!

People, please. Don’t be haters. It causes stress and leads to ulcers, which could eventually result in death. Who wants that? No no. It’s so much better to love than to hate. And seriously, how can you not love a dish that uses the word “fun” in the title? I mean, come on…

Turkey and Vegetable Chow Fun
Serves 4
Prep time: 25 minutes
Cook time: 10 minutes

Ingredients
• 9 ounces pappardelle pasta
• 2 teaspoons toasted sesame oil
• 1/4 cup oyster sauce
• 2 tablespoons unseasoned rice vinegar
• 3 tablespoons vegetable oil
• 1 small Japanese eggplant, sliced into rounds
• 4 ounces cremini mushrooms, cut into medium pieces
• 2 teaspoons chili garlic sauce
• 2 cloves garlic, chopped
• 1 pound ground turkey
• 4 scallions, chopped
• 1/4 cup fresh cilantro, roughly chopped

Directions
Bring a pot of salted water to a boil; add the noodles and cook as the label directs for al dente (5-7 minutes). Reserve 1 cup of the cooking water, then drain and rinse the noodles. Transfer to a large bowl and toss with 1 teaspoon sesame oil.

Mix the oyster sauce and vinegar in a cup; set aside.

Heat 2 tablespoons vegetable oil in large skillet over high heat. Add the eggplant, mushrooms, chili sauce; stir-fry until golden and wilted, about 3 minutes. Transfer veggies to a bowl and keep warm.

Add remaining 1 tablespoon vegetable oil to the pan. Saute garlic for 30 seconds. Add the turkey and stir-fry until cooked through, about 3 minutes. Place the veggie mixture back into the pan and combine with the turkey; add the scallions and half of the oyster sauce mixture and cook 1 more minute.

Add the noodles, 1 cup of the reserved cooking water and the remaining oyster sauce mixture and 1 teaspoon sesame oil. Stir-fry until heated through, 1 to 2 minutes, adding more cooking water as needed to loosen. Top with cilantro and serve with more chili sauce, if desired.

(adapted from Food Network)

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{ 18 comments… read them below or add one }

Eliana October 12, 2011 at 6:26 am

This dish looks so amazing that it totally makes it worth giving mushrooms and eggplant a try. Love it!

Reply

Sook October 5, 2011 at 12:27 pm

Love chowfun! Turkey and veges… it’s gotta be healthy!

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Stephanie October 3, 2011 at 7:08 am

I don’t know about this, Amy. The word “fun” couldn’t possibly make up for the use of both mushrooms AND eggplant, could it? However, the rest of the ingredients sound just delish. I might forgive you this time. :)

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lo September 30, 2011 at 11:34 am

I am so all over anything with eggplant or mushrooms in it. Cuz I’m a Fun-gal. Or is that a Fun-Guy? ;) (No wait. It’s Chow Fun… totally cornfused)

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Jenna September 28, 2011 at 7:30 am

Who doesn’t love mushrooms????? WHO???? Because they are the most delicious, flavorful, delightful pieces of fungus EVER.

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Rachel September 28, 2011 at 2:02 pm

*Raises hand* My husband dislikes them too.

They are earthy and well, fungus-y. It’s a texture thing for me. I will eat mushrooms with other flavors, but I don’t dig ‘em if they are the star of the show. I made the chicken marsala on VC and I got a thumbs down from the husband because of the mushrooms.

And eggplant is the tofu of the vegetable world. Again, a texture thing. I feel the same way about zucchini, although it’s acceptable in bread and fried. ;)

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Amy September 28, 2011 at 3:51 pm

Rach…but the unbelievable sauce in the Chicken Marsala is what makes that dish so amazing. Couldn’t he just pick the mushrooms
out? He’s es muy loco.

Reply

Rachel October 1, 2011 at 1:20 pm

He did pick them out, but he said that he could taste them in the sauce…humph whatever!! I love that sauce! He’s missing out.

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Stephie @ Eat Your Heart Out September 27, 2011 at 5:26 pm

You know, I’ve noticed the same thing. Every time I see a recipe with either ingredient, all the haters start hollerin’. I happen to enjoy both of them. Haters gonna hate, I’m gonna eat. More for me. =)

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Amy September 27, 2011 at 6:17 pm

“Haters gonna hate, I’m gonna eat.” Lol. I love it.

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Anne September 27, 2011 at 2:54 pm

You can pretty much put anything in pappardelle pasta and I will eat it. I love this recipe and it will be in our meun planning next week, eggplant and fungus and all.

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Amy September 27, 2011 at 6:16 pm

I know, right?! How can you not like the look of Pappardelle? They’re like ribbons.

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Melissa September 27, 2011 at 2:24 pm

YES PLEASE. You know this dish is so me. :D

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Amy September 27, 2011 at 6:15 pm

I even said to Paul when we were eating, “Melissa would like this.” Hee.

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Melissa September 28, 2011 at 7:32 pm

Hee. :)

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Lisa@The Cutting Edge of Ordinary September 27, 2011 at 12:19 pm

I love eggplants and mushrooms! Haters be shunned, lol.

You’re right, how can you not love a dish that has FUN in the title?

Love this!

Reply

Joanne September 27, 2011 at 9:37 am

Well my dear, have no fear! I love eggplant and I can tolerate mushrooms (I’m working on it). I need some fun in my life…and edible fun is actually fun times thirty.

Reply

Sandi Benoit September 27, 2011 at 9:06 am

We have a winner!!! No peas!!! We’re mushroom & eggplant lovers!!! YES!!!

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