Lunch · Filipino · 10 min
Pinakbet with Ground Turkey and Steamed Jasmine Rice
- Calories
- 601
- Protein
- 40g
- Carbs
- 54g
- Fat
- 28g
Ingredients
- 150.1 g Ground Turkey, raw
- 127.7 g Rice, white, long-grain, cooked
- 127.7 g Squash, zucchini, baby, raw
- 95.8 g Broccoli, raw
- 95.8 g Peppers, bell, green, raw
- 16.0 g Oil, olive, for sautéing
- 73.5 g Tomato, fresh, diced (added for sugar/flavor)
Method
- 01In a heavy-bottomed pan or wok, heat half the olive oil over medium-high heat. Add the ground turkey, seasoning with a pinch of salt and black pepper. Sauté until the meat is browned and fragrant, then remove from the pan and set aside.
- 02In the same pan, add the remaining oil. Sauté garlic and onions (if using) until soft. Add the diced tomatoes and cook until they break down into a thick, jammy paste, releasing their natural sugars.
- 03Add the zucchini and bell peppers to the pan. Sauté for 3-4 minutes until they begin to soften but retain a slight crunch. Add the broccoli florets and a splash of water, covering the pan for 2 minutes to steam-cook the vegetables until tender-crisp.
- 04Return the browned turkey to the pan. Fold in a tablespoon of fermented shrimp paste (bagoong) if available, or a dash of soy sauce and fish sauce to emulate the traditional Ilocano flavor profile. Toss everything together for 1 minute to coat in the juices.
- 05To serve, mound a generous portion of cooked jasmine rice into a wide bowl. Arrange the savory, vegetable-forward Pinakbet over the top. Garnish with a squeeze of fresh calamansi or lemon to brighten the dish and serve immediately while steaming hot.
Cook it with the whole plan around it
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