Ground Turkey Stir Fry With Cabbage
With bright & tasty orange ginger sauce, this veggie-packed ground turkey stir fry with cabbage will be an absolute hit at your dinner table!
Servings: 4 servings
Calories: 297kcal
Ingredients
ORANGE GINGER STIR FRY SAUCE
- 1/3 cup low-sodium soy sauce
- 1 TBSP Hoisin sauce
- 1 large orange, juiced You're looking for about 5 TBSP of orange juice.
- 1 tsp orange zest
- 1 TBSP toasted sesame oil Regular sesame oil is also fine
- 2 tsp raw honey
- 1 tsp rice vinegar
- 2 garlic cloves, minced
- 2 tsp finely grated ginger
- 2 tsp Siracha Can also use hot chili sauce, like Sambal Oelek
- 1 TBSP cornstarch (optional) Use if you want to thicken your stir fry sauce
GROUND TURKEY STIR FRY WITH CABBAGE
- 3 TBSP olive or avocado oil
- 1 lb ground turkey
- 2 garlic cloves, finely sliced or minced
- 1 tsp freshly grated ginger
- 2 cups finely chopped broccoli
- 2 cups chopped mushrooms I used shiitake; you could also use baby bella, white, or oyster mushrooms
- 1 cup thinly sliced red cabbage
- 1/2 cup sweet bell pepper (red, orange, or yellow)
- 8 oz can of water chestnuts, drained & roughly chopped
- 2 scallions, cut into 1-inch pieces
- Stir fry sauce (recipe above)
Instructions
ORANGE GINGER STIR FRY SAUCE
- Combine all of the ingredients for the stir fry sauce into a small bowl. Whisk it until it's completely blended; set aside.
GROUND TURKEY STIR FRY
- In a large cast iron pan or wok, heat 1 Tablespoon of oil over medium heat. Add the ground turkey to the pan and cook, breaking it apart with a spatula as it simmers. When the turkey is about half-way cooked, add half of the stir fry sauce to the pan. Continue to cook the turkey, breaking it apart, until it’s nicely crumbled and cooked through.
- When the turkey is cooked through, transfer it to a bowl with a slotted spoon. Pour the pan sauce over the turkey in the bowl; set it aside.
- In the same pan, heat the other two Tablespoons of oil. When hot, add the garlic, ginger, broccoli, peppers, and scallions. Stir until they’re tender but still crisp—about 3-5 minutes. Then add the reminder of the vegetables along with the water chestnuts and sauté for another 3-5 minutes, or until they’re tender. If you find your pan is getting a bit dry, add a few splashes of water.
- (This step is optional) While the veggies are cooking, in a small bowl, mix 1 Tablespoon of cornstarch with 1/4 cup of cold water until it’s completely blended. Stir this slurry into the remaining stir fry sauce. The corn starch will thicken your sauce. If you prefer a runnier sauce, skip this step.
- Once the veggies are cooked down, add the ground turkey and the remainder of the stir fry sauce to the pan. Stir everything to evenly coat in the sauce; the sauce will thicken as it heats up.
- Serve over rice or enjoy it on its own!
Notes
Be sure to scroll up into the post for cooking and storage tips, and serving ideas.
Nutrition
Serving: 1serving | Calories: 297kcal | Carbohydrates: 20g | Protein: 39g | Fat: 8g