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Stir Fry (Ground Turkey)

I make this Ground Turkey Stir Fry more often than ANY other recipe because it’s BIG on flavor with minimal effort!  It’s on your table in less than 30 minutes with a tantalizing umami-rich garlic, ginger stir fry sauce you will crave.  Use the listed veggies, a bag of stir veggies or whatever you have on hand for a QUICK, healthy, wonderfully versatile stir fry that will shoot to the top of your family’s “favorite" list!
Course Main Course, Main Dish
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 6 servings
Author [email protected]

Ingredients

STIR FRY SAUCE

STIR FRY (May sub veggies with 5-6 cups stir-fry veggies)

  • 2 tablespoons neutral oil of choice (light olive oil, peanut, grapeseed, canola, sunflower)
  • 1 pound ground turkey or turkey sausage
  • 1/2 large yellow onion cut into 1/2” pieces (may sub 1 tsp onion powder)
  • 3 cups broccoli florets (bite size)
  • 3 carrots, thinly sliced
  • 1 red bell pepper cut into 1” pieces
  • 4 garlic cloves minced (may sub 1 tsp garlic powder)
  • 2 teaspoons minced ginger (may sub 1/2 tsp ground ginger powder)
  • 1 cup UNSALTED peanuts or cashews

Instructions

  • Make Sauce: Whisk Stir Fry Sauce ingredients together in a medium bowl; set aside. If skipping the fresh aromatics, add powders to the sauce (ginger, garlic and/or onion).
  • Toast Nuts: Toast the peanuts or cashews in a large skillet or wok over medium heat until toasted golden in spots, stirring a few times; remove from the skillet.
  • Brown Turkey: Heat 1 tablespoon neutral oil in the same skillet over medium-high heat. Add turkey and cook while crumbling until browned. Remove to a plate using a slotted spoon. Wipe out skillet.
  • Stir Fry Vegetables: To the now empty pan, heat one tablespoon oil over medium-high heat. Add broccoli, carrots, bell peppers and onions. Stir fry until vegetables are crisp tender, about 3 minutes. (Don’t over-cook because they will continue to cook in sauce). Add garlic and ginger to the veggies and stir fry 30 seconds.
  • Add Sauce: Whisk Stir Fry Sauce (to recombine) and add to pan along with turkey. Bring the sauce to a simmer until sauce has thickened; 1-2 minutes. Stir in cashews or peanuts.
  • Garnish: Garnish with additional chili sauce, green onions, salt and pepper to taste if desired.

Video

Notes

leftovers

  • How to store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Reheating in microwave:  Microwave for one minute then at 15 second intervals until warmed through.
  • How to reheat on the stove:  Reheat over medium just until warmed through.

Vairations

  • Use ground chicken: Ground chicken, beef or pork all work in this recipe.
  • Customize the stir fry sauce: The sauce is perfect for us, but you may find you like it sweeter, tangier, or spicier. Sweeten it up with honey or sugar, make it tangier with rice vinegar or spicier with chili sauce.
  • Mix up vegetables: Mix and match the veggies based on what’s in your fridge, your favorites, what’s in season or what’s on sale, to create a different stir fry every time.  Some options include mushrooms, snow peas, snap peas, zucchini, celery, baby corn, bean sprouts, cabbage, spinach and bok choy.
  • SHORTCUT store-bought vegetables: Pick up a large bag or a few smaller bags of stir-fry vegetables for minimal chopping - you'll need about 5-6 cups. Often the cauliflower and/or broccoli is extra large, so you may need to chop those in half as well as the baby carrots.
  • Add water chestnuts: They would also be tasty!
  • Gluten Free Stir Fry: Use gluten free soy sauce or tamari, and gluten free oyster sauce.
  • Vegan Stir Fry: Use your favorite vegan meat substitute such as extra vegetables, mushrooms, Morning Star Crumbles, crumbled tofu or tempeh. Place firm tofu in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes before crumbling and stir frying. Swap the chicken broth for vegetable broth and the oyster sauce for Lee Kum Kee Vegetarian Stir-Fry Sauce.
  • Ground Turkey Egg Roll Bowl: Decrease the vegetables or swap them for matchstick carrots, mushrooms and julienned snow peas (see my Egg Roll in a Bowl recipe for measurements). Stir fry the vegetables with 5 cups thinly sliced cabbage or coleslaw mix, and cook just until cabbage is wilted to desired crisp-tenderness. Top with optional chow mien noodles.