Hakka-Style Minced Meat with Pickled Cucumber (客家醬瓜打拋肉)
  1. Add oil to a wok and set stove to medium-high heat. Add the turkey meat, salt, and pepper and keep stirring until the meat is no longer pink. (If the wok is full of water after the meat is cooked, you will need to drain it before moving to the next step.)
  2. Add the garlic, and let it cook with the meat alone for at least one minute.
  3. Add the tomatoes and pickled cucumber (醬瓜). Stir until fully mixed with the meat.
  4. Add the sauce (soy sauce and rice wine). Mix to ensure the sauce coats everything evenly. Let the sauce evaporate, but not completely.
  5. Add the green onion and basil. Let them wilt slightly and mix with all the other ingredients evenly.
Recipe Notes
  • The slight yellow color of our dish is because we added a quarter teaspoon of turmeric before adding the meat. It isn’t necessary or traditional.
  • Modified from 醬缸的豐餘.