Moo-Shu Turkey

   Back in the day, when I was a young lass, the only Chinese food I had ever had was buffet style. The idea of ordering one thing seemed absurd....until I met the China King (drool....). 
   The China King is a restaurant in Brantford, and it was my first taste of Chinese food not from a buffet. I was living in Brantford, and went there with my eldest sister and her family. I literally had no idea what to get because I had never bothered to know what anything was called at any buffet I had ever been to. I just took what looked yummy! Duh. 
   So, my sister assured me that I would be pleased with the moo-shu chicken, and so I ordered it.....and my life was forever changed! Haha, o.k, that may be a little dramatic....but it's pretty close to how it all went down.
   Moo-shu chicken (or beef, or shrimp, or pork, or just plain old moo-shu vegetables) is traditionally sliced or shredded meat, scrambled egg, stir fried in sesame or peanut oil, with thinly sliced vegetables (mushroom, bamboo shoots, and day-lily buds are the common Chinese veggies used). Generally in Canada, the veggies are thinly sliced cabbage,  carrots, and mushrooms (not always, but generally). China King serves their moo-shu with a thin wrap (to make it into a burrito-type thing), and a sauce that I literally have no idea what it is......but it's good! 
   Well, it's been years since I had China King's moo-shu, but I hadn't forgotten it! I had some ground turkey thawing out, but I didn't want to make what I had planned. So, I started to cook it up, and had a thought....could I make moo-shu with pre-packaged cole-slaw mix? It seemed like that was possible, and since I make the meals around this joint, I could give it a try! 
   This paleo moo-shu turkey is (obviously) not exactly like The China King (I didn't make a mysterious sauce for it....), but I really loved it! 

Super Simple Paleo Moo-Shu Turkey

Ingredients:

• 1 Tbsp olive oil
• 2 Eggs
• 1 lb Ground turkey (or any round meat)
• 1 Large onion, diced
• 3 Cloves garlic, crushed and diced.
• 2 Tablespoon fresh grated ginger, or 2 teaspoons dried
• 1 Bag cole slaw mix
  
• 1 Tbsp Frank's Original Hot Sauce
• 1 Tsp Lemon juice
  
• 1 Tbsp pure sesame oil

Method:

1. Heat a large frying pan to medium
2. Add oil when the pan is hot, and crack the eggs into the pan, and quickly move them around as they cook, so you have a very thin scrambled egg.
3. Now add the ground meat. Cook and brown the meat, breaking up big chunks with a wooden spoon as you go.
4. Once the meat is fully cooked, add the onion and garlic, and allow them to cook and become soft and fragrant. 
5. Turn the heat up on the pan (just to medium-high) and add the bag of coleslaw mix, as well as the ginger, Frank's and lemon juice. Stir occasionally as the cabbage mix wilts slightly, and picks up the flavours of the meat and spices.
6. Once the cabbage mix is tender-crisp (this will only take a few minutes), remove from heat, and add the sesame oil and stir everything up to get the beautiful sesame flavour throughout the moo-shu.
7. Serve as is, or in a lettuce wrap. Or if you're not a paleo eater, serve with rice, and soy sauce, or in a small burrito or rice paper wrap. 

   Well, that's it. It's honestly so simple to pull together! You could make it more full of veggies by adding sliced mushrooms, bean sprouts, bok choy, peppers anything you might add to a regular asian stir-fry, really.
   So much love to all you good Wednesday people.  :)