© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1-1/2 c vegetable oil
6 Medium onions, diced
6 oz fresh ginger, peeled and minced
1/2 c minced garlic
6 lbs TURKEY BREAST, BONELESS AND SKINLESS, medium diced
6 Japanese eggplants, medium diced
6 Small to Medium zucchini, small diced
6 green bell peppers, seeded and small diced
12 Medium red ripe tomatoes, medium diced
1 qt cold water
2 oz TURKEY BASE
3 oz tomato paste
3 oz Asian chili sauce
3 Bunches fresh oregano leaves, chopped
9 oz oyster sauce
6 limes, zested
6 mint leaves, chiffonade
6 basil leaves, chiffonade
1 c honey
In a 4-gallon sauce pot, heat oil over medium-high heat. Add onions and ginger and cook 2 to 3 minutes. Add garlic and turkey. Cover and sweat over medium heat until turkey is tender, stirring frequently.
Add eggplant, zucchini, bell peppers and tomatoes. Sauté over medium-high heat for 4 to 6 minutes.
Add water, turkey base, tomato paste, chili sauce, oregano, oyster sauce, lime, mint leaves, basil and honey.
Heat to boiling over medium-high heat. Reduce heat and gently boil 15-20 minutes, stirring frequently.