1 pound ground turkey meat
2 tablespoons Chinese cooking wine
2 teaspoons ginger, grated
1 teaspoon salt
Marinate the turkey meat with the cooking wine, ginger and salt and keep aside for an hour.
4 to 6 tablespoons oil
2 long Asian eggplants, cut on a bias into 2 inch pieces
1 pound thin green beans
3 garlic cloves, chopped
1 tablespoon ginger, chopped
4 green onions, green and white part separated and chopped
3 tablespoons doubanjiang (broadbean sauce)
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon sesame oil
Salt if needed
Transfer the eggplants into a large pot filled with water with 2 teaspoons of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants are well soaked. After 10 minutes, drain completely and dry well.
Heat 2 to 3 tablespoons oil in a wok like pan and fry the eggplants for 6 to 9 minutes till the eggplants become soft and golden brown. Take out of pan and keep aside. Add more oil and fry the green beans for 4 to 5 minutes. Take out of the pan and add more oil and add the white part of the green onions, ginger and garlic. Saute on medium heat for a minute and add the marinated ground turkey. Saute on high heat till the meat is nicely separated and golden brown. Add the doubanjiang, soy sauce, sugar and sesame oil. Mix well and check for seasonings and add salt if necessary. Garnish with the green parts of the green onions and serve with steamed rice.