Asian One-Pot Hot Dish

Written by on in Dinner

I was trying to figure out what to do with my Napa cabbage and green beans when I came across Molly Yeh’s Asian Hot Dish recipe. However, I did not have her specialty ingredients, so I improvised with what I had. It came out delicious! And I made her recipe healthier by using 98% fat-free ground turkey and chicken sausages. It was also a great way to use up the leftover Chinese rice that I had (and leftover sausage from a different night).

Asian One-Pot Hot Dish
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Asian One-Pot Hot Dish

Recipe by The Cooking LawyerCourse: DinnerCuisine: Asian fusionDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 1 lbs ground turkey or chicken (or pork)

  • 3 chicken sausage links

  • 1 head Napa cabbage

  • 4 cups of fresh green beans, cut into 2 in pieces

  • 4-5 scallions, thinly sliced into rounds, separating green and white parts

  • 1 tsp sesame oil

  • 2 TBS honey

  • 1 TBS soy sauce

  • 1 TBS oyster sauce

  • 3 cups chicken broth

  • 1 tsp garlic chili sauce

  • 2 TBS corn starch

  • 1 clove garlic, grated

  • 1 in piece of fresh ginger, grated

  • 1/4 cup sherry

  • 3 cups of rice (I used a combination of vegetable fried rice and white rice that was leftover from Chinese takeout)

  • 1/2 cup fried onions

  • Salt and pepper

Directions

  • Preheat oven to 350 degrees.
  • Wash and clean the green beans, cutting into 2 in pieces. Put to the side.
  • Wash the Napa cabbage. Cut the leafy part of the cabbage and discard the white stalk. Cut the leafy part into thin ribbon strips. Put to the side (you can mix the green greens and cabbage).
  • Cut scallions into small rounds separating the white and green parts. Put to the side.
  • It large measuring cup, add honey, sesame oil, soy sauce, oyster sauce, corn starch, and broth. Whisk together.
  • In large Dutch oven, brown the ground turkey. Seasons with salt and pepper.
  • Slice the sausages into 1 inch coins.
  • Add sausage to pot. Then add the whites of the scallions. Cook for 1-2 minutes.
  • Deglaze the pan with the sherry.
  • Once pan is deglazed, add the Napa cabbage and the green beans. Cook until cabbage is wilted.
  • Add the sauce mixture and the rice. Stir well to combine.
  • Put in oven, and cook for 40 minutes.
  • Garnish with fried onions and green parts of the scallions.

Notes

  • If you like it spicier, I used fried jalapenos as a garnish. They added a nice flavor to the dish.
  • Pro tip: measure out the sesame oil first, and then use the same spoon to measure the honey. The honey will slide right out.

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