I’ve been meaning to share this turkey stir fry recipe with you because we’ve been making it on repeat for weeks now. It’s a quick weeknight dinner (it all comes together in about 30 minutes), it has tons of vegetables and a very tasty, but light sauce. We’ve adapted our version from this recipe.
STIR FRY SAUCE
- 1/3 cup low-sodium vegetable broth
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice wine
- 1 tablespoon Sriracha
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
STIR FRY
- 2 tablespoons vegetable oil
- 1 pound ground turkey
- 1 yellow onion
- 3 cups broccoli florets
- 8 oz sliced mushrooms
- 1 can bamboo shoots
- 3 carrots, thinly sliced
- 1 red bell pepper
- 2 tsps minced garlic
- 1 tsp ground ginger powder
- 1 cup unsalted peanuts
Instructions
1. Whisk the ingredients for the sauce in a measuring cup or bowl; set aside.
2. Add the vegetable oil to a wok (or big skillet) and heat over medium heat. Add the turkey, brown it, and break it up with a spatula. In the meantime, chop the vegetables. Add the carrots, bell pepper, bamboo shoots, and onions. Sauté for a few minutes, then add the broccoli and mushrooms. Stir fry for another 3-4 3 minutes.
3. Add garlic and ginger to the vegetables, then add the stir fry sauce and combine with the vegetables. The sauce will slightly thicken. (There won’t be much sauce on the bottom of the wok, but the vegetables will be nicely coated). Stir in the peanuts last.
4. Serve over rice (or noodles).
Let me know if you try this and if you love it as much as we do.
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