Korean Keema

1 lb. ground turkey

12 green onions, chopped

2 cups frozen peas

2 teaspoons peanut oil

4 tablespoons rice wine

4 tablespoon cilantro, chopped


Sauce


4 tablespoons gochujang (red pepper paste)

2 tablespoons honey

2 tablespoons rice wine

4 tablespoons soy sauce

2 teaspoons garlic, chopped


Korean Rice or Basmati or sushi rice


In a large bowl whisk together sauce ingredients, stir in ground turkey.  Set it aside to marinate for about 5 minutes.  


Heat a wok or large skillet on high.  While it's heating up pour boiling water over peas in a strainer or colander.  When the wok is hot , add the oil and stir in the onions and peas.  Stir fry for about 3-4 minutes.


Add the turkey with it sauce and stir fry until no longer pink.  About 5 minutes.


Add 2 tablespoons rice wine with a little water to get all the juices left in the marinating bowl and add to the wok.  Continue to cook for a couple of minutes.


Serve over rice and top with cilantro.


Serves 4