| 1.5 lb | 675 g | Granny’s boneless, skinless turkey breast, cut into 1/2" steaks |
| 2 tbsp | 30 ml | vegetable oil |
| 1 tsp | 5 ml | sesame oil |
| 2 tbsp | 30 ml | honey |
| 2 tbsp | 30 ml | ginger, finely chopped |
| 2 tbsp | 30 ml | garlic, finely chopped |
| 2 tsp | 10 ml | Chinese five spice |
| 2 tsp | 10 ml | rice vinegar |
| 2 tbsp | 30 ml | soya sauce |
| 2 tsp | 10 ml | sesame seeds |
| 4-6 bunches | baby bok choy |
| 1 package | oyster or shitake mushrooms |
| 2 tsp | 10 ml | sea salt |
From the Chef: "To cut turkey breast into steaks, I first cut off the tip of the breast which makes one nice steak that is about 1/2 inch thick. The remaining piece can be cut cross-section into 2-3 additional 1/2 inch steaks."
Recipe courtesy of Chef Jason Wortzman
