Mung Bean Sprout with Turkey and Tofu

Recipe Yield: Servings of two to four 

Ingredients:
1 lb. ( Approx. 1/2 kg.) mung bean sprout
1 cup pan-fried firm tofu or soy bean cake, cut into cubes (You can use vegetable oil for frying this but Olive oils will be a healthier choice. Just drain excess oil using paper towel if you use vegetable oil)
1/2 lb. (Approx. 1/4 kg.) ground turkey ( can be ground pork or chicken)
1 clove garlic, finely minced
1/4 of a med. sized onion, sliced
1/2 of a med. sized carrot, sliced thinly
2 bok choys (pechay) sliced, stem part and leaves separated.
2 Tbsp. or less low sodium soy sauce or regular soy sauce
1 Tbsp. Olive oil or vegetable oil
Ground pepper to taste

Procedure:
1. In a bowl, pour the soy sauce to the pan-fried tofu and mix. This will give the tofu some taste.
2. Heat a skillet, pour Olive oil and place the ground turkey. Stir to cook it evenly.
Add in and sauté the garlic and onion. Add in the tofu and soy sauce mixture. Season it with ground pepper and stir.
3. Add the sliced carrot and the stem of bok Choy and stir. Simmer for 1 to 2 minutes. Follow it with the mung bean sprouts. Stir and simmer for a bit. Turn the heat off and put in the Bok Choy leaves and give it a last stir.
4. Place it on a serving platter, serve and enjoy!

This is Lannie Armstrong's recipe based on some version of Filipinos lumpiang togue or Mung bean Sprout Spring roll. My family is trying to avoid deep frying so I cooked it this way. 

Food for the Soul

Every word of God proves true;

he is a shield to those who take refuge in him.

Do not add to his words,

lest he rebuke you and you be found a liar.

Proverbs 30:5-6, ESV