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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Food processor for chopping, pureeing, dough, forcemeat
Cult-favorite Japanese professional chef knife
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Food processor for chopping, pureeing, dough, forcemeat
Cult-favorite Japanese professional chef knife
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In a large skillet, brown the ground turkey. Drain off any fat. Add the vegetables, ginger and all but 1/4 cup of the broth. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 20 minutes. Combine the 1/4 cup of reserved broth with the soy sauce and cornstarch. Add to the meat and vegetable mixture, stirring until thickened and bubbly. Serve over the cooked brown rice. Makes 6 servings, about 294 calories and 8 grams of fat.