Jasmine Rice Bowl with Oolong Five-Spice Turkey, Stir-Fried Napa Cabbage and Smashed Cucumber

Instructions

1. 1

   Place the jasmine rice in a saucepan with 420 ml (1 3/4 cups) water and a pinch of salt. Bring to a boil, reduce to low, cover, and cook for 12-15 minutes until the liquid is absorbed. Remove from the heat and let stand, covered, for 10 minutes.

2. 2

   While the rice cooks, whisk together the oolong tea, honey, soy sauce, 1 tablespoon rice vinegar, 1/2 tablespoon sesame oil, five-spice powder, half of the garlic, and half of the ginger in a bowl.

3. 3

   Heat a large skillet or wok over medium-high heat. Add 2 teaspoons vegetable oil and cook the ground turkey for 6-8 minutes, breaking it up, until well browned and it reaches a safe internal temperature of 165°F/74°C.

4. 4

   Pour the oolong mixture over the turkey and cook for 3-5 minutes more, stirring, until the sauce reduces and glazes the meat. Stir in half of the scallions and keep warm.

5. 5

   In another bowl, combine the cucumber with the remaining 1 tablespoon rice vinegar, brown sugar, a pinch of salt, red pepper flakes if using, and 1 teaspoon sesame oil. Let it rest for 10 minutes.

6. 6

   Heat the remaining vegetable oil in the same skillet or wok over high heat. Add the rest of the garlic and ginger, stir-fry for 20-30 seconds, then add the napa cabbage. Stir-fry for 3-4 minutes until tender but still slightly crisp. Season with a pinch of salt.

7. 7

   Fluff the cooked rice with a fork and divide it among 4 bowls. Top with the stir-fried napa cabbage, then the glazed turkey, and the smashed cucumber.

8. 8

   Finish with the remaining scallions and the toasted sesame seeds. Serve immediately.