Lunch - Sonboro Don Inspired Turkey, Asparagus, Shitake

My husband and I used to eat lunch around the LMU area in Los Angeles. A place we'd like to go because it was quick and easy was Kanpai and I used to order the Sonboro Don. I am going to try this recipe with ground turkey and see what happens...

WOW! It's too good! Very close to the real thing.


Sonboro Don Inspired Turkey, Asparagus, and Shitake

1 lb lean Jenny O Ground Turkey
1/2 bunch of asparagus, chopped
5 cloves of garlic, chopped
1 small onion, chopped
1 container of fresh, sliced shitake mushrooms
1 tsp sugar
1 TB mirin
3 tsp soy sauce
1 TB rice wine vinegar
2 tsps of sesame oil
2 tsp olive oil

Heat 1 tsp sesame oil, and 2 tsp olive oil. Stir Fry asparagus and garlic until tender and a browning on edges. Add mushrooms, onion, a tsp of rice wine vinegar, and a tsp of soy sauce. Stir Fry until mushrooms are limp. Remove from pan.

Brown turkey in the pan in 1 tsp sesame oil (there should still be liquid from veggies) . When no longer pink, add sugar, 1 TB mirin, 2 tsp soy sauce, 2 tsp rice wine vinegar, cook until sauce browns meat a bit more. Add back in veggies. Stir fry together. If the sauce needs thickening, add a bit of potato starch mixed with a bit of water. Serve over steamed rice.