Photos by and property of Royce Cara Berler. May be used with author’s permission.

Five-Spice Turkey and Mushrooms

Wow! This one is so yummy. I took it straight from the Essential Weight Watchers Freestyle  Cookbook, and let me tell you; it is definitely essential! Other than doubling up on the original garlic, it is perfect just the way it is. I had never used Chinese 5 spice before and it is my new favorite flavor to cook with.

You can even add some steamed white rice as a side dish but it is just as satisfying without it.  It is an easy, quick and super light meal that can be cooked on Sunday for multiple meals during the week..if it lasts that long!





Serves 4

4 teaspoons canola oil
1 onion, thinly sliced
2 garlic cloves, crushed or minced ( I used 4 because I love garlic, so feel free to adjust to your liking)
1 pound ground skinless turkey breast
1/2 teaspoon Chinese 5-spice powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound cremini mushrooms (baby bella) quartered or sliced
1 zucchini halved lengthwise and then sliced
1 1/2 cups loosely packed pea shoots or watercress
1/3 cup water
2 tablespoons soy sauce
1/4 cup chopped cilantro (optional)






Heat 2 teaspoons oil in large skillet over medium high heat.  Add onion and cook, stirring occasionally, until softened about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add turkey, 5 spice powder, salt and pepper. Cook, breaking turkey apart with wooden spoon until no longer pink. Transfer turkey and onion mixture to a medium bowl.

Heat remaining 2 teaspoons of oil in same skillet. Add mushrooms and cook, stirring often, until tender, about 4 minutes. Add zucchini slices and cook, stirring constantly until just crisp-tender, about 2 minutes. Stir in turkey mixture, pea shoots, water and soy sauce; cook, stirring constantly, just until pea shoots are wilted, about 2 minutes.

Divide evenly with or without the rice and sprinkle with the optional cilantro.



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