Ingredients
Scale
- 1 pound ground turkey
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil (or vegetable oil)
- 2 cups mixed vegetables (such as bell peppers, broccoli, and snap peas)
- 1 cup carrots (sliced)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated or minced)
- 1 tablespoon cornstarch (optional, for thickening)
- Salt and pepper (to taste)
- Cooked rice or quinoa (optional, for serving)
- Green onions (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
Prepare the Ingredients
- Wash and chop the mixed vegetables and carrots into bite-sized pieces.
- Mince the garlic and ginger.
Cook the Turkey
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Add the ground turkey and cook for about 5–7 minutes, breaking it apart with a spatula, until browned and cooked through.
- Drain any excess fat if necessary.
Add Aromatics
- Stir in the minced garlic and ginger.
- Cook for 1–2 minutes until fragrant.
Add Vegetables
- Add the mixed vegetables and sliced carrots to the skillet.
- Stir-fry for about 3–5 minutes, until the vegetables are tender-crisp.
Add Sauce
- Pour in the soy sauce and stir to combine.
- If using cornstarch, mix it with a little water to create a slurry and add it to the skillet to thicken the sauce.
- Taste and adjust seasoning with salt and pepper as needed.
Serve
- Serve the turkey and vegetable stir-fry over cooked rice or quinoa if desired.
- Garnish with chopped green onions and sesame seeds.
- Prep Time: 10
- Cook Time: 10