Does anyone else think of the Biggest Loser every time they cook with ground turkey? Maybe it’s just me…
Ground turkey breast is a fantastic option for healthy, weeknight cooking for many reasons. It cooks quickly, it is extremely versatile and is full of protein. That being said, it is very lean and can easily become dry and tasteless.
Stir-fries are a perfect way to add in lots of flavor without adding a lot of calories. Fresh ginger, for example, is practically calorie free and costs pennies per serving. By adding just a few tablespoons, you will completely transform ground turkey into something memorable and delicious. Leftover ginger? Peel and freeze ginger root then use a microplane to grade into soups, smoothies or stir-fries any time you need it.
Your fork is waiting.
Ground Turkey Stir-Fry
- 1 tbs peanut oil (or canola)
- 3 cloves garlic (minced)
- 2 in piece raw ginger (minced)
- 1 tbs chili garlic paste
- 16 oz ground turkey breast
- 1 onion (diced)
- 1 red pepper (seeded and diced)
- 2 tbs soy sauce (low sodium)
- 2 tbs hoisin sauce
- 1 tbs shaoxing rice cooking wine (or cooking sherry)
- 1 tbs rice wine vinegar
- ½ tbs sesame oil
- ½ c scallions
- Heat a large pan or wok on high for 30 seconds then add peanut oil.
- Toss in garlic, ginger and chili paste and fry for 30 seconds to release flavors.
- Add ground turkey to the pan and break down using a potato masher or wooden spoon.
- Cook turkey for 3-4 minutes then add onions and red peppers.
- Continue stir-frying until veggies are soft and turkey is brown.
- Add soy sauce, shaoxing wine and hoisin to the pan; stir-fry 3-4 minutes flavors combine.
- Right before serving, add sesame oil and scallions.
- Serve with brown rice.