Got a refrigerator that’s spilling over with Thanksgiving leftovers? If you have an itch for flavors beyond the usual potpie or turkey sandwich – try this Asian turkey hash.
With carrots, ginger, a little bit sesame oil, and a dash of fish sauce – you can transform shredded bits of turkey into a light hash with a kick of umami. If you’d like a little more starch with your turkey hash, serve alongside some Sweet Potato Noodles dressed with tahini, vinegar, and red pepper flakes.
Asian Turkey Hash
- 2 tbsp. coconut oil
- 2 cloves garlic
- 4 green onions
- 2 carrots
- 1 inch ginger
- 1 head green cabbage
- 2 c cooked turkey
- 1/2 tsp. toasted sesame oil
- 4 tbsp. fish sauce, or coconut amino plus more to taste
- In a wok or pan, heat the coconut oil over medium high heat.
- Mince the garlic, dice the onions, grate the carrots, peel and dice the ginger, and slice the cabbage into ribbons.
- Add the garlic, cabbage, whites of onions, and carrots and cook for about 10-15 minutes, until cabbage is tender.
- Chop turkey into bite-sized pieces. Add the chicken to the wok or pan and sauté until warmed through.
- Add the sesame oil and fish sauce. Cook just until heated through and well combined.
- Finish with extra fish sauce to taste.