Sadly this photo does not do it justice. It can be made with ground pork or turkey. I prefer turkey, my Mom who started me cooking this recipe prefers pork.
This dish is easily made in other pans – but I really am trying to make my cast iron my go to pan.
I prefer cast iron for a couple of reasons:
1. It seeps iron into what you are cooking and we desperately need iron at our house!
2. It is easy to clean up.
3. I feel connected to my grandmother who passed these down to me. š For me cooking is therapeutic, very emotionally involved, and truly a experience that touches me spiritually. I know this sounds funny. Think I’m crazy? Pick up the book “Bread & Wine” by Shauna Neiquist…. (Thanks to my mother-in-law for gifting me the book this past Christmas – it was my inspiration for this series!)
1 lb. ground meat you choose
1 pack of firm or extra firm tofu
(what our family prefers with this dish but you can use brown rice or Jasmine easily too)
1. Brown the meat – and drain.
(You can find the mix often at your local grocery store and often even larger chains are carrying it at a lesser price! Asian section- often by Mexican section or with specialty foods)
