This is a quick riff on sechzwan eggplant, and is very tasty! Make as spicy or as mild as you like. If you follow my directions, you might find it too hot.
Supplies:
2 cloves garlic, minced
1/8 onion, sliced
125 grams ground turkey
1 medium zucchini chopped
2 small heads baby bok choy, greens separated from the stalks
1 cup bean sprouts
1 tbsp Thai chili sauce
1 tbsp black bean sauce
Method:
1) saute garlic, onion and ground turkey until turkey is mostly cooked
2) add Thai chili sauce, black bean sauce, zucchini, and the stalks of the bok choy and stir until mostly cooked.
3) add tops of bok choy and sprouts, cook until wilted.
4) devour!
