Ingredients
Scale
- 1 tablespoon sesame oil: For a nutty, aromatic base to stir-fry the aromatics.
- 1 tablespoon avocado oil (or other high heat oil): A neutral oil for browning the turkey and stir-frying vegetables at high temperatures.
- 1 lb (450g) ground turkey: Lean protein, breaks up nicely for stir-fries.
- 1 medium onion, chopped: Adds a foundational savory sweetness.
- 2 cloves garlic, minced: Essential aromatic for depth of flavor.
- 1-inch piece of ginger, grated or minced: Provides a warm, zesty spice.
- 1 medium head of cauliflower, cut into small florets (about 4–5 cups): The star vegetable, offering a mild flavor and satisfying texture, a great low-carb alternative to rice.
- 1 red bell pepper, sliced: Adds sweetness, color, and Vitamin C.
- 1 green bell pepper, sliced: Offers a slightly more earthy flavor and vibrant color.
- 1/2 cup low-sodium chicken broth (or vegetable broth): Helps to steam the cauliflower and create the sauce base.
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free): The primary salty and umami component of the sauce.
- 2 tablespoons rice vinegar: Adds a tangy brightness to balance the sauce.
- 1 tablespoon honey (or maple syrup): Provides a touch of sweetness to round out the flavors.
- 1 tablespoon cornstarch (mixed with 2 tablespoons cold water to make a slurry): Thickens the sauce to a beautiful glaze.
- 1/2 teaspoon red pepper flakes (optional): For a touch of heat.
- Garnish (optional): Sliced green onions, sesame seeds.
Instructions
- Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, and red pepper flakes (if using). Set aside. In a separate tiny bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Set this aside as well.
- Cook the Turkey: Heat the avocado oil in a large skillet or wok over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). Remove the turkey from the skillet with a slotted spoon and set aside, leaving any rendered fat in the pan.
- Sauté Aromatics: Add the sesame oil to the same skillet. Add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn them.
- Stir-Fry Vegetables: Add the cauliflower florets and sliced bell peppers to the skillet. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp. You want the cauliflower to have some slight browning but still retain a bite.
- Combine and Steam (if needed): If the vegetables seem too dry or are sticking, add a few tablespoons of the chicken broth to the pan, cover, and let them steam for 2-3 minutes until they reach your desired tenderness.
- Return Turkey and Add Sauce: Add the cooked ground turkey back to the skillet with the vegetables. Pour the prepared soy sauce mixture over everything and stir to combine. Bring the mixture to a gentle simmer.
- Thicken the Sauce: Give the cornstarch slurry a quick stir and pour it into the simmering stir-fry. Cook, stirring constantly, for 1-2 minutes, or until the sauce has thickened to a glossy consistency that coats the ingredients.
- Serve: Remove from heat. Taste and adjust seasonings if necessary (e.g., more soy sauce for saltiness, a pinch more red pepper flakes for heat).
- Garnish and Enjoy: Serve immediately, garnished with sliced green onions and sesame seeds, if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fiber: 8g
- Protein: 35g