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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean and dice the potato in 1cm dice, and put it in a well-seasoned or nonstick skillet with about 1 cup of water. | 2. Simmer until the water is mostly evaporated, stirring occasionally. | 3. Meanwhile, peel and dice the onion, and dice the celery. | 4. When the water has evaporated add the turkey, breaking it up small. If it is very lean, you may need to add a little oil. | 5. Once it has rendered a little fat, add the onion and celery. | 6. Saute until the meat is no longer pink and the onion and celery are soft. | 7. Add the peas, ketchup and oyster sauce; mix well. | 8. Add a quarter cup to half a cup of water to moisten. | 9. Simmer a few minutes until the vegetables are done. | 10. Serve over steamed rice. | 11. I like this quick supper dish even better when served with lots of Vietnamese chile-garlic sauce. | 12. It is worthwhile getting premium oyster sauce in spite of the price as a little goes a long way and the cheaper ones are mostly water, sugar, salt and cornstarch. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1			-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
celery	2	stalks		20.48	3.8016	0.8832	0.2176
turkey	1/2	lb	ground	324.1341	0.2947	49.0508	12.784
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
ketchup	1/4	cup		-	-	-	-
oyster sauce	2	tablespoons		18.36	3.9312	0.486	0.09

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.