Candida Diet Friendly Turkey and Vegetable Stir-Fry

Total time35 min

Prep time15 min

Cook time20 min

Candida Diet Friendly Turkey and Vegetable Stir-Fry

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Ingredients

4 servings

For the stir-fry

1 lb ground turkey
2 tbsp coconut oil, divided
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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
Ingredient note
Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 2 1/4 teaspoons per serving, which is likely fine.
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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