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 SO good and a great way to use up CSA veggies. I added bacon fat after browning the ground turkey because even with the oil, there wasn't enough to stir fry in. I used cauliflower flourets, red bell pepper and bok choy. I also added ginger with the garlic and ommited the sherry (didn't have any). And I used white sugar in place of brown because that's what I had on hand. I made the thickening sauce too. Served it over quinoa. Needless to say there were no leftovers after my kids ate huge seconds!
This was delicious and I kind of made my own version - I had kale not spinach or bok choy and it was really good in there. I am making this tonight and this time I am going to get some bean sprouts and boston lettuce and let the kids make asian wraps with this! I might even serve this at a cocktail party in an asian wrap version with clear noodles, minced nuts, scallion, etc!