Turkey Veggie Stir-fry
A quick, healthy, and flavorful weeknight stir-fry.
⏱️ 30 min🍽️ Serves 1
🔥 320 kcal💪 28g protein🍚 25g carbs🥑 13g fat🌾 6g fibreper serving
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servings
🎬 Watch Village Cooking - Kerala make it
Ingredients
- 🦃450 g ground turkey
- 🫒2 tbsp sesame oil
- 🥦1 cup broccoli florets
- 🫑1 cup sliced bell peppers (any color)
- 🥕½ cup sliced carrots
- 🫛½ cup snap peas
- 🧄3 garlic cloves, minced
- 🍠1 tbsp fresh ginger, grated
- 🍶¼ cup low-sodium soy sauce
- 🍶1 tbsp rice vinegar
- 🌽1 tsp cornstarch
- 🌶️½ tsp red pepper flakes
- 🧅2 tbsp chopped green onions, for garnish
- 🍚1 tsp sesame seeds, for garnish
Pro tips
- Serve over brown rice or quinoa for a complete meal.
- Feel free to customize with your favorite stir-fry vegetables like mushrooms, bok choy, or water chestnuts.
- For extra heat, add more red pepper flakes or a dash of sriracha.
Method
- 1In a small bowl, whisk together soy sauce, rice vinegar, cornstarch, and red pepper flakes. Set aside.
- 2Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it apart, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the turkey aside.
- 3Add the remaining 1 tablespoon of sesame oil to the skillet. Add broccoli, bell peppers, and carrots. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
- 4Add snap peas, minced garlic, and grated ginger to the skillet. Stir-fry for another 1-2 minutes until fragrant.
- 5Return the cooked turkey to the skillet with the vegetables. Pour the prepared sauce over the turkey and vegetables.
- 6Stir everything together, cooking for 1-2 minutes until the sauce thickens and coats the ingredients.
- 7Remove from heat. Garnish with chopped green onions and sesame seeds before serving.