Clay Pot Turkey with Shiitake Mushrooms & Asparagus

Clock Icon 40 minutes |
Servings: 4 |
Prep: 10 minutes (plus 1 hour to soak clay pot) |
Cook: 30 minutes

Clay Pot Turkey with Shiitake Mushrooms & Asparagus

Clock Icon 40 minutes
Servings: 4
Prep: 10 minutes (plus 1 hour to soak clay pot)
Cook: 30 minutes

Clay Pot Turkey with Shiitake Mushrooms & Asparagus

Clock Icon 40 minutes
Servings: 4
Prep: 10 minutes (plus 1 hour to soak clay pot)
Cook: 30 minutes

Ingredients

Ingredients

  • 1 – Granny’s boneless, skinless turkey breast, cut into pieces
  • 1 Tbsp (15 mL) vegetable oil
  • 2 cloves garlic, finely chopped
  • 1 Tbsp (15 mL) ginger, minced
  • 6 shiitake mushrooms, stems removed and coarsely chopped
  • 2 Tbsp (30 mL) soya sauce
  • 1 tsp (5 mL) sesame oil
  • 2 Tbsp (30 mL) rice wine
  • 1/4 cup (65 mL) turkey or chicken stock
  • 1/4 cup (65 mL) Peak of the Market carrot, thinly sliced
  • 1 bunch asparagus, chopped into 1-inch lengths
  • 4 bunches baby bok chop

Method

  1. Soak clay pot in water for at least one hour.
  2. Heat pot to medium. Sauté garlic and ginger in vegetable oil until fragrant.
  3. Add turkey pieces and mushrooms and continue to sauté for two minutes.
  4. Add soya sauce, sesame oil, rice wine and stock. Simmer on low heat, covered for 15 minutes.
  5. Add carrot, asparagus, and bok choy and continue to simmer for 5-10 minutes or until vegetables are fully cooked.
  6. Season with sea salt or extra soya sauce if desired and serve on steamed rice or noodles.