David's Recipe for Turkey Breasts in Fake Black Bean Sauce
They don't sell fermented black beans in the little town where I live, so I make a usable substitute out of dark miso and soy sauce.
Main Course, pseudo-Chinese
- 5 lb turkey breast slices
- 1/2 cup corn starch
- 3 soup spoons soy sauce for the marinade
- 3 soup spoons dry red wine
- 3 soup spoons sesame oil
- 2 inches fresh ginger, minced
- 1 large onion, diced fine
- 2 cloves garlic, minced
- 1 chili pepper, minced
- 1/4 cup or more olive oil for sauteing
- 3 heaping soup spoons dark barley miso
- 4 soup spoons soy sauce for the miso
- 1/2 cup tap water for the miso
- 1 quart boiling water for the sauce
- Slice the turkey slices into further 1/2 inch slices across the grain, so that you end up with pieces about 1/2"x1/2"x4" (very approximately).
- Add the corn starch, soy sauce, wine, and sesame oil to the turkey pieces. Stir and allow to marinate 1/2 hour, turning the pieces in the marinade occasionally.
- Mix the 4 soup spoons soy sauce thoroughly into the miso, a little at a time.
- Mix the tap water thoroughly into the miso mixture, a little at a time. When you finish, you should have a smooth liquid of about the consistency of cream.
- Saute the turkey over high heat until almost all of it has lost its pinkness, about 5 minutes.
- Stir in the onion, ginger and pepper. Saute for another minute.
- Add the boiling water and garlic.
- Reduce the heat to medium and simmer for another 5 minutes.
- Reduce the heat to the lowest possible and stir the miso mixture into the other ingredients.
- Stir well and simmer on the lowest heat for another minute.