Prep 15 mins
Cook 10 mins
This was found on the weight watchers website.. just thought that it sounded good.. wanted to add here for safe keeping
- 1 tablespoon soy sauce
- 1 tablespoon asian fish sauce
- 1⁄4 teaspoon finely grated lime zest
- 1 teaspoon freshly squeezed lime juice
- 1⁄2 teaspoon sugar
- 1 tablespoon peanut oil
- 1 tablespoon finely chopped gingerroot
- 3 garlic cloves, finely chopped
- 1 jalapeno, seeded and finely chopped
- 1 fat scallion, white and light-green parts finely chopped, greens reserved for garnish
- 1 lb ground turkey
- 1⁄2 cup chopped basil
- coconut or rice, for serving
- lime wedge, for serving
- In a small bowl, whisk together soy sauce, fish sauce, lime zest, lime juice and sugar. (If you think your fish sauce is very salty, start with 2 teaspoons; you can add more at the end if the dish needs it.).
- Heat oil in a large skillet over medium-high heat. Add ginger, garlic, jalapeño and chopped scallion. Cook, stirring, until slightly softened, about a minute. Stir in turkey. Cook meat, breaking it up with a fork, until it is no longer pink, 5 to 7 minutes.
- Stir in soy sauce mixture and cook for a minute or so, until flavors come together. Remove from heat and stir in basil. Scatter with sliced scallion greens. Serve, over warm coconut or regular rice, with lime wedges on the side.
Sometimes WW recipes are just not good...this is one of those times...hubby and I both...which isn't often, didn't care for the recipe...it was extremely dry...but it did have the flavor...but no sauce...so not sure how you would serve this over anything...but my choice was to make a lettuce wrap...but that didn't work either...it just wasn't cutting it for us...sorry...made for Spring 2014 PAC
After seeing Teresa's photo I decided to use this as an filling for the egg rolls already planned for today. I had to make adaptations to use what was on hand. I substituted cilantro for the basil, added a whole grated carrot, and a can of (minced) water chestnuts. I ended up with 19 egg rolls. The filling is dry, but it worked perfectly for egg rolls. Next time I would reduce the cilantro but I would use the recipe again. They had a nice flavor.... slightly spicy, citrus notes, and a taste of Thai. Thank you for sharing the recipe! Made during Spring Pick A chef 2014.