Anti Inflammatory Turkey and Vegetable Stir-Fry

Total time35 min

Prep time15 min

Cook time20 min

Anti Inflammatory Turkey and Vegetable Stir-Fry

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Ingredients

4 servings

For the stir-fry

1 lb ground turkey
Jennie-O 90% Lean Ground Turkey Kroger 85% Lean 15% Fat Ground Turkey Simple Truth Natural 93% Lean 7% Fat Ground Turkey HONEYSUCKLE WHITE 93% LEAN 7% FAT ground turkey Kroger 85% Lean Fresh Ground Turkey
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2 tbsp coconut oil, divided
1 medium zucchini, cut into ½-inch half-moons
1 medium red bell pepper, thinly sliced
2 cups broccoli florets, cut into bite-sized pieces
1 cup shredded green cabbage
3 scallions (green tops only), thinly sliced

For the sauce

1 tbsp fresh ginger, finely grated
3 tbsp coconut aminos
1 tbsp fresh lemon juice
1 tsp sesame oil
½ tsp ground turmeric
¼ tsp sea salt, plus more to taste
¼ tsp black pepper

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a small bowl, whisk together the coconut aminos, lemon juice, sesame oil, ground turmeric, sea salt, and black pepper until combined. Set the sauce aside.
2
Heat 1 tbsp coconut oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the broccoli florets and cook, stirring occasionally, for 3 minutes, until bright green and beginning to soften at the edges.

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