Prep 10 mins
Cook 15 mins
I put this together for a light meal when I noticed that we had too big a collection of half-bags of frozen vegetables and little containers of leftover cooked veggies. The kind and quantity of the vegetables can vary according to what you have -- you just need to end up with between 2 and 3 lbs. Some people prefer a more generous amount of thickened sauce on their stir-fry dishes. With a diabetic in the house, I skip that part but I've included the directions if you want it.
- 1 lb ground turkey
- 2 -3 garlic cloves
- 1 onion, cut into thin wedges
- 1 pinch coriander seed, crushed
- 1⁄3 cup soy sauce, divided (or to taste)
- 1 -2 tablespoon dark brown sugar
- 1 tablespoon sherry wine (optional)
- 1 pinch red pepper flakes (to taste)
- 1⁄2 lb snap peas or 1⁄2 lb snow peas
- 1⁄2 lb broccoli floret
- 1⁄2 lb green beans
- 1 -2 cup spinach
- 1 -2 cup bok choy, chopped
- 1 -2 cup napa cabbage or 1 -2 cup Chinese cabbage, chopped
- 1 carrot, sliced
- 1 -2 zucchini or 1 -2 yellow squash, sliced
Optional Thickened Sauce
- 1⁄2 cup chicken stock (must be cold) (optional)
- 1 tablespoon cornstarch (optional)
- Brown ground turkey in a little oil over medium-high heat. Drain any excess grease leaving just enough to accomplish the stir-frying process.
- Add garlic, onion, coriander, and a tbs of the soy sauce. Stir well.
- Begin adding the vegetables starting with long-cooking veggies like carrots and broccoli (especially if broccoli is still frozen), and working towards the quick-cooking greens but not adding those just yet.
- Just before adding the greens -- right after adding the beans or snap peas -- add the remaining soy sauce, the sugar, the sherry, and the red pepper flakes. Stir well so that sugar dissolves and pepper flakes are well distributed.
- Add the greens and complete the cooking.
- Make the optional sauce if desired by whisking the cornstarch into the chicken stock. Pour into pan just before the greens are done and cook, stirring constantly, until the sauce has simmered for about one minute.
- Serve over rice, ramen noodle, or other preferred, Asian starch.
Fantastic recipe and I love the vegetable options! I doubled the whole thing, using a bit less sugar. I used the thickened sauce...I think a must for this recipe. For the vegetables I used julienned carrots, some bell pepper, sliced mushrooms and spinach. I went a bit easy on the garlic but next time I'll use the full amount. I think I'd also use more red pepper flakes and maybe some ginger. Wonderful use of ground turkey! Served over brown rice.
This was good. We didn't think it was spicy at all, so we'll add something to it next time. Maybe more red pepper flakes. We did add a chopped red bell pepper this time. The dish is really low-calorie, so we'll probably make this whenever we need to get back into the diet habit. It involves a LOT of chopping, so I'm thinking about chopping mass quantities of vegetables during the weekend and storing them in the refrigerator so that we can grab what we need during the week and quickly throw this together.
This was a hit for all diners! The sauce is stellar; sweet without being cloying and a nice touch of heat. I thickened the sauce as directed and used cooking sherry. The sherry in my opinion is vital. I played 'clean out the veggie bin' so had a colorful mix. I also think the sauce would make a great lo mein dish. Thank you for sharing this keeper of a recipe!