Minced Turkey Cabbage Rolls
|Dry sherry||1 Teaspoon|
|Oyster sauce||1 Teaspoon|
|Reduced sodium soy sauce||1 Teaspoon|
|Lean ground turkey||1 1⁄4 Pound (Fresh Raw)|
|Dried wood ear mushrooms||4|
|Vegetable cooking spray||1|
|Sesame oil||1 Teaspoon|
|Minced green onions||2 Tablespoon|
|Minced fresh ginger root||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Canned sliced water chestnuts||8 Ounce, drained and minced (1 Can)|
|Frozen english peas||1⁄2 Cup (8 tbs), thawed|
|Canned no salt added chicken broth||1⁄4 Cup (4 tbs) (Undiluted)|
|Oyster sauce||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Ground white pepper||1⁄4 Teaspoon|
|Chinese cabbage leaves||32|
Combine first 7 ingredients; stir well.
Stir in turkey.
Cover, marinate in refrigerator for 1 hour.
Soak mushrooms in hot water for 30 minutes.
Drain well; press mushrooms between paper rowels to remove excess moisture.
Chop mushrooms, and set aside.
Coat a nonstick skillet with cooking spray.
Add marinated turkey mixture'; cook over medium-high heat for 4 to 5 minutes or until done, stirring to crumble.
Transfer to a large bowl; set aside.
Add 1 teaspoon sesame oil to skillet.
Add green onions, gingerroot, and garlic; saute over medium-high heat until onions are render.
Add water chestnuts, reserved chopped mushrooms, and peas.
Cook for 1 minute.
Stir in turkey mixture.
Combine chicken broth and next 6 ingredients.
Add broth mixture to skillet.
Cook over medium heat until thoroughly heated.
Remove from heat; cover and keep warm.
Cook cabbage leaves in boiling water 4 minutes or until wilted; drain.
Place 2 tablespoons turkey mixture in center of each cabbage leaf, old ends over, and roll up.