David's Recipe for Turkey Breasts in Fake Black Bean Sauce

They don't sell fermented black beans in the little town where I live, so I make a usable substitute out of dark miso and soy sauce.

Main Course, pseudo-Chinese

• 5 lb turkey breast slices
• 1/2 cup corn starch
• 3 soup spoons soy sauce for the marinade
• 3 soup spoons dry red wine
• 3 soup spoons sesame oil
• 2 inches fresh ginger, minced
• 1 large onion, diced fine
• 2 cloves garlic, minced
• 1 chili pepper, minced
• 1/4 cup or more olive oil for sauteing
• 3 heaping soup spoons dark barley miso
• 4 soup spoons soy sauce for the miso
• 1/2 cup tap water for the miso
• 1 quart boiling water for the sauce

1. Slice the turkey slices into further 1/2 inch slices across the grain, so that you end up with pieces about 1/2"x1/2"x4" (very approximately).
2. Add the corn starch, soy sauce, wine, and sesame oil to the turkey pieces. Stir and allow to marinate 1/2 hour, turning the pieces in the marinade occasionally.
3. Mix the 4 soup spoons soy sauce thoroughly into the miso, a little at a time.
4. Mix the tap water thoroughly into the miso mixture, a little at a time. When you finish, you should have a smooth liquid of about the consistency of cream.
5. Saute the turkey over high heat until almost all of it has lost its pinkness, about 5 minutes.
6. Stir in the onion, ginger and pepper. Saute for another minute.
7. Add the boiling water and garlic.
8. Reduce the heat to medium and simmer for another 5 minutes.
9. Reduce the heat to the lowest possible and stir the miso mixture into the other ingredients.
10. Stir well and simmer on the lowest heat for another minute.

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