Sweet and Spicy Ground Turkey Stir-Fry

5.0(11)

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.

by 3KillerBs·published 2008-03-24

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Poultry

Servings

(6–8)

Total time

25 min

prep 10 min

Calories / serving

188 kcal

Ingredients (19)

serves

1 lb ground turkeyground-turkey
2 -3 garlic clovesgarlic
1 onion, cut into thin wedgesonion
1 pinch coriander seed, crushedcoriander
1/3 cup soy sauce, divided (or to taste)soy-sauce
1 -2 tablespoon dark brown sugardark-brown-sugar
1 tablespoon sherry wine (optional)sherry
1 pinch red pepper flakes (to taste)
oiloil
1/2 lb snap peas or 1/2 lb snow peas
1/2 lb broccoli floretbroccoli
1/2 lb green beansgreen-beans
1 -2 cup spinachspinach
1 -2 cup bok choy, choppedbok-choy
1 -2 cup napa cabbage or 1 -2 cup Chinese cabbage, choppedcabbage
1 carrot, slicedcarrot
1 -2 zucchini or 1 -2 yellow squash, slicedzucchini
1/2 cup chicken stock (must be cold) (optional)chicken
1 tablespoon cornstarch (optional)cornstarch

Instructions (7 steps)

01Brown ground turkey in a little oil over medium-high heat. Drain any excess grease leaving just enough to accomplish the stir-frying process.
02Add garlic, onion, coriander, and a tbs of the soy sauce. Stir well.
03Begin 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.
04Just 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.
05Add the greens and complete the cooking.
06Make 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.
07Serve over rice, ramen noodle, or other preferred, Asian starch.

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