Lanny
Well-Known Member
- Relationship to Diabetes
- Type 2
Mince Turkey (or any meat: beef is the usual; pork or lamb will work too) Mushrooms in Oyster Sauce
Serves 3 or 4
Ingredients (in average amounts: a bit less or more dosen’t matter)
400g of mince turkey (350g to 500g is fine)
1 onion diced (I use frozen diced & put in a bit less or more to the amount of meat)
250g sliced mushrooms (less or more to the amount of meat)
1 to 3 tablespoons of oyster sauce (according to the amount of meat)
Optional: 1 or 2 tablespoons of cornflour in a little cold water to form a paste (according to amount of meat)
Method
1. Brown the mince in a frying pan on high.
2. Add the mushrooms, onions & oyster sauce. Then, turn it down to medium heat & simmer until everything is cooked. The mushrooms & onions release quite a bit of thin liquid & you CAN thicken it up a bit by adding the cornflour paste. It needs to be a paste as just adding it in while the meat mixture is hot will make it clump together into lumps & not dissolve. It depends on what I serve with it: with rice the thinner sauce isn’t an issue.
3. Serve with either rice or mash potato. Even put it in an oven dish & topped with mashed potato then, heated in the oven at 200C Gas Mark 6 for about 30 minutes to brown the mash. Thickening the sauce would be better if making the potato topped pie.
I used to make this with beef, more usual, & have made it with lamb. I haven’t made it with pork, never really liked it, but, know it can work: my late mum mostly only ate pork; sometimes lamb & never ate beef. With my diet change of no red meat, no eggs & low fat due to liver problems; I changed the meat to turkey. I think it could work with chicken too but, I never see chicken ready minced but, could mince it yourself, I suppose. I haven’t tried it so, didn’t put it in the title.
Serves 3 or 4
Ingredients (in average amounts: a bit less or more dosen’t matter)
400g of mince turkey (350g to 500g is fine)
1 onion diced (I use frozen diced & put in a bit less or more to the amount of meat)
250g sliced mushrooms (less or more to the amount of meat)
1 to 3 tablespoons of oyster sauce (according to the amount of meat)
Optional: 1 or 2 tablespoons of cornflour in a little cold water to form a paste (according to amount of meat)
Method
1. Brown the mince in a frying pan on high.
2. Add the mushrooms, onions & oyster sauce. Then, turn it down to medium heat & simmer until everything is cooked. The mushrooms & onions release quite a bit of thin liquid & you CAN thicken it up a bit by adding the cornflour paste. It needs to be a paste as just adding it in while the meat mixture is hot will make it clump together into lumps & not dissolve. It depends on what I serve with it: with rice the thinner sauce isn’t an issue.
3. Serve with either rice or mash potato. Even put it in an oven dish & topped with mashed potato then, heated in the oven at 200C Gas Mark 6 for about 30 minutes to brown the mash. Thickening the sauce would be better if making the potato topped pie.
I used to make this with beef, more usual, & have made it with lamb. I haven’t made it with pork, never really liked it, but, know it can work: my late mum mostly only ate pork; sometimes lamb & never ate beef. With my diet change of no red meat, no eggs & low fat due to liver problems; I changed the meat to turkey. I think it could work with chicken too but, I never see chicken ready minced but, could mince it yourself, I suppose. I haven’t tried it so, didn’t put it in the title.
