Easy Braised Turnip Rice Bowls

• Gluten free

• Meat

  • 8 oz Ground pork

• Produce

  • 1 1/2 lbs Chinese turnip, white
  • 3 cloves Garlic
  • 1 tbsp Ginger
  • 4 Scallions
  • 8 Shiitake mushrooms, large fresh

• Condiments

  • 1 tbsp Oyster sauce
  • 1 tsp Soy sauce, dark
  • 1 tbsp Soy sauce, light

• Pasta & Grains

  • 1 Jasmine rice

• Baking & Spices

  • 1 1/2 tbsp Cornstarch mixed with
  • 1/2 tsp Salt
  • 2 tsp Sichuan peppercorns
  • 3 Star anise
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

• Liquids

  • 2 cups Water

Found on thewoksoflife.com

Description

Ingredients

• 3 tablespoons vegetable oil
• 3 star anise
• 2 teaspoons Sichuan peppercorns
• 1 tablespoon minced ginger
• 3 cloves garlic, smashed and finely chopped
• 4 scallions, chopped and separated by white and green parts
• 8 ounces ground pork (but any ground meat will work)
• 1½ pounds white Chinese turnip, peeled and cut into ½” x 1” pieces
• 8 large fresh Shiitake mushrooms
• 1 tablespoon Shaoxing wine
• ½ teaspoon salt
• 1 teaspoon dark soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• ½ teaspoon sugar
• 2 cups water
• 1½ tablespoons cornstarch mixed with 3 tablespoons water
• Steamed jasmine rice, to serve

Directions

• Heat the oil in your wok over low heat. Add the star anise and Sichuan peppercorns. Let them infuse the oil for 10 minutes, taking care not to let them burn.
• Scoop out the aromatics, and leave the oil in the wok. Add the ginger, garlic, and the white parts of the scallion, and turn up the heat to medium-high. Stir for a minute or so. Add the ground meat, and stir-fry until browned. Next, add the turnips and shiitake mushrooms. Stir and mix everything well.
• Add the Shaoxing wine, salt, dark soy sauce, light soy sauce, oyster sauce, sugar, and 2 cups of water. Mix everything well, cover, and let simmer for about 15 minutes over medium heat--until the turnips are cooked through and translucent. While the contents of the woks are simmering, prepare the cornstarch mixture and set aside.
• Once the turnips are fully cooked through, uncover, turn the heat up to high, add the cornstarch mixture. Stir-fry for a minute––the mixture should thicken into a sauce. Stir in the green parts of the scallions and then serve over rice.