BHA & BHT Free Gluten Free Garlic-Ginger Turkey Stir-Fry
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Learn more →Ingredients
4 servings
For the stir-fry
- 1 lb ground turkey
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 medium carrot, julienned or thinly sliced
- 4 scallions, white and green parts separated, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- ¼ tsp red pepper flakes
For serving
- 3 cups cooked white rice, for serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, rice vinegar, honey, toasted sesame oil, cornstarch, and red pepper flakes until the cornstarch is fully dissolved. Set aside.
- 2
Heat 1 tbsp of the neutral oil in a large wok or 12-inch skillet over high heat until shimmering. Add the broccoli florets and carrot and stir-fry, tossing frequently, until the broccoli is bright green and just tender with a slight bite, about 4–5 minutes. Add the red bell pepper and the white parts of the scallions and cook, tossing, until the pepper is slightly softened, about 2 minutes more. Transfer the vegetables to a plate and set aside.
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