Wednesday, February 10, 2010

Bak Chor Mee

For my third and final recipe for the Chinese New Year I wanted to prepare a classic dish; a street food of minced meat and noodles. Bak Chor Mee is usually made with ground pork and shiitake mushrooms and served over wide noodles similar to fettuccine. I had to take this wonderful, respected classic dish and make it my own. Instead of using high fat ground pork, I have used lean ground turkey. And instead of using expensive shiitake mushrooms I have made it with the simple and much under used, straw mushroom. I have also added vegetables to the dish to layer more flavors and of course, I have used shirataki noodles to reduce the carbohydrates. But, I have kept true to the vinegar and hot chili sauce that gives this dish so much character. Have all your ingredients ready to go because this dish is so simple and quick to prepare it will be done before you know it. I know my Bak Chor Mee will soon become a family favorite. I hope you enjoy.

Bak Chor Mee


2 Tbsp. shallots, sliced thin and separated into rings
1 Tbsp. canola oil
1 lb. lean ground turkey
1 tsp. dark soy sauce
1 Tbsp. rice wine vinegar
1 or 2 Tbsp. water
1 - 15 ounce can straw mushrooms, drained and rinsed

For the Sauce:
1 tsp. red wine vinegar or to taste
1 tsp. oyster sauce
1 tsp. dark soy sauce
1 tsp. reduced sodium soy sauce
1 tsp. reserved oil from shallots
1 Tbsp. water
sambal chili paste or sriracha sauce to taste (I used sriracha sauce)
1 cup carrots, grated
1 cup bean sprouts
1/2 cup water chestnuts
2 - 8 ounce packages Shirataki Tofu Noodles, Fettuccine, rinsed in cool water and drained

Preheat a large saute pan on medium high and add the canola oil. Add the sliced shallots when hot and stir. Cook until well browned and crispy. Remove with a slotted spoon and reserve. Set aside one teaspoon of oil to use in sauce.

Cook the ground turkey in the same pan for about 2 or 3 minutes, breaking up the meat with a wooden spoon. Add the dark soy sauce and continue cooking and stirring to break up the meat into small pieces. Add the straw mushrooms and cook for an additional 2 or 3 minutes. Add the rice wine vinegar and if mixture is too dry, add the water. When the turkey is done remove to bowl and set aside.

Place the red wine vinegar, oyster sauce, dark soy sauce, reduced sodium soy sauce, oil from frying the shallots and water into the same pan. Stir well and add sambal or srirachi sauce to taste. Add the vegetables into the pan and stir to coat. Cook for about 2 or 3 minutes. Add the shirataki noodles and turkey mixture. Toss well to combine with vegetables and cook about 3 more minutes. Garnish with crispy fried shallots and serve with additional sriracha sauce and vinegar as an additional condiments if desired.

Nutrition Facts
4 Servings
Amount Per Serving
Calories 264.3
Total Fat 12.1 g
Saturated Fat 2.8 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 2.1 g
Cholesterol 80.0 mg
Sodium 369.1 mg
Potassium 149.0 mg
Total Carbohydrate 11.9 g
Dietary Fiber 4.5 g
Sugars 2.5 g
Protein 27.2 g

No comments:

Post a Comment