Red Meat Allergy Friendly Turkey and Vegetable Stir-Fry
Total time35 min
Prep time15 min
Cook time20 min
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Learn more →Ingredients
4 servings
For the stir-fry
- 1 lb ground turkey
- 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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