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. ---------------------------------------------------------------------------
Nutrition
Ingredients
