Turkey Grapow

Ingredients

• 455 grams of ground turkey or chicken (not extra lean)

• 2 TBSP of oyster sauce

• 1 1/2 TBSP of soy sauce

• 8 garlic cloves peeled

• 5 fresh bird's eye chilies (very hot) or 1 serrano chile (less hot)

• 3 TBSP of vegetable oil (I did personally use a little less)

• 1/2 a large onion thinly sliced

• about half a cup of green beans that have been trimmed and sliced (1 inch)

• 1 TBSP of fish sauce (plus more to taste)

• 2 TSP of sugar (plus more to taste)

• 2 cups of loosely packed basil leaves

• 2 small sweet red peppers thinly sliced

• Ground pepper

METHOD

• In a medium bowl, combine the ground turkey, oyster sauce, and soy sauced and mix thoroughly until combined. Set aside.

• In a food processor or a mortar and pestle, combine the garlic and chilies and pulse until finely minced.

• In a wok or large skillet, heat the oil over a medium-high heat until shimmering hot. Add the garlic-chili paste and cook until the garlic is fragrant (less than a minute). Add the meat and cook, stirring often, until browned (about 3 minutes). Stir in the onion, green beans, fish sauce, and sugar. Continue cooking. stirring often, until the onion and beans have slightly softened (about 2 minutes).

• Remove from the heat and stir in the basil and sweet peppers. The basil leaves will wilt in the residual heat of the man. Season with a pinch of white pepper and add more fish sauce and sugar to taste.

• To serve, add some rice to each plate and cover with the grapow. You can optionally add a fried egg if you want. You want to serve this immediately with the garlic-lime fish sauce at the table.

Garlic Lime Fish Sauce

Ingredients

• 1/2 cup of fish sauce

• 1/4 cup of fresh lime juice (about 2 limes)

• 1 TBSP light brown sugar

• 12 fresh birds eye chilies thinly sliced

• 4 cloves of garlic, mashed or minced.

Method

• In a small bowl, whisk together the fish sauce, lime juice, 2 TBSP of water, the brown sugar, chiles, and garlic until the sugar is dissolved. 
  Transfer to a glass jar. For the best flavor refrigerate for 2 hours before using. The sauce will keep in the fridge for 2 weeks.