This is a magical recipe because you can use any kind of ground meat (chicken, pork, turkey, beef) OR tofu. If using tofu, buy extra firm, wrap it in paper towels and press to remove excess water.
For the mushrooms, small ones like enoki are great but use what you have. I like tossing in a few handfuls of spinach at the end. Grated carrots or chopped bell peppers are also good if you want to up your veg intake.
2 cloves minced garlic
1 Tbs minced or grated ginger
1/2 minced jalapeño (to taste)
2 Tbs soy sauce
1 tsp sriracha (to taste)
1 Tbs sesame oil
2 Tbs oyster sauce (optional)
1-2 Tbs cooking oil (sesame, or your choice) 1/2 onion, chopped
2 cups mushrooms (cut to bite sized pieces)
1 lb ground meat or 14 oz extra firm tofu
1 can sliced water chestnuts, drained
A few big handfuls spinach
1/3 cup fresh herbs lime basil, cilantro, mint, green onion
1 lime
Lettuce cups or rice to serve with
Optional toppings: Sweet chili dipping sauce, crushed peanuts, toasted sesame seeds
Combine first 7 ingredients in a bowl and set aside.
Heat a skillet and add oil, onions and mushrooms. Sauté a few minutes on medium until mushrooms start to turn golden. Turn up the heat and add ground meat or crumbled tofu. Break up meat with a fork or the end of a flat spatula if needed. Add a little more oil if needed.
Add garlic ginger sauce and cook 5-8 more minutes on medium high heat until meat is fully cooked. Tofu won’t take as long. Don’t stir the tofu that much so it gets a chance to crisp up.
Once meat or tofu is starting to brown, add water chestnuts and spinach and cook about 2 more minutes.
Finish by sprinkling herbs and scallions on top and squeezing lime juice over. Serve in lettuce cups or with steamed rice.
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