• Kayla Landaeta

Turkey Asian Stir Fry

I was busy looking for a filling, delicious stir fry that I could make and eat all week for meal prep. I found a lot of base recipes online, and decided to make it my own. I have been obessed with my leftovers, eating them for breakfast, lunch, and dinner. Because of this, I've decided to share the recipe - so you guys can have it, and so I don't forget how I made it!

I know everyone hates finding a recipe they want to check out and then getting stuck reading a whole story about the bloggers life - so here you go! Let me know what changes you make or what you add to make it your own.


Ingredients

1 tablespoon of ghee or avocado oil

1 small onion, diced

8oz mushrooms (I used portabello mushrooms) chopped

1 cup carrots, chopped or shredded

3 teaspoons ginger (I used the paste, fresh would also be fine!)

1 tablespoon minced garlic

1lbs ground dark meat (I used turkey, dark meat chicken or pork would also be great!)

1/4 cup coconut aminos (could also use soy sauce)

2 teaspoons rice vinegar (If you don't have any on hand, apple cider vinegar is a perfect substitute)

1.5 teaspoon fish sauce


I didn't add these things in, but they would be great additions if you wanted to bulk up your meal more - red pepper, thinly chopped broccoli, water chestnuts.


Instructions

1. Heat ghee or oil over medium heat. Add onion, mushroom, carrots, and any other vegetable if including. Season with salt and saute about 4-6 minutes until the onions are soft.

2. Add in the ginger and garlic, stir until fragrant.

3. Add your ground meat, season with a little more salt. Break up the meat with a spoon and turn heat to medium-high. Cook until no longer pink, about 5-8 minutes.

4. While the meat is cooking, mix together the coconut aminos, vinegar, and fish sauce. Taste and adjust as needed for your preference, set aside.

5. Add the cooking sauce to the pan with the cooked chicken and vegetables. Cook just long enough for the sauce to slightly reduce.

6. If using water chestnuts, add these at the end.

7. Remove from heat, and enjoy! You can serve this on lettuce cups, over rice or cauliflower rice, over sauteed cabbage, or on its own. If you want to add toppings or garnish, you could use scallions, red pepper flakes, sesame seeds, or sriracha sauce.


Personally, I ate this on it's own, next to some roasted vegetables to increase my food volume with less calories. Depending on how you serve this recipe, you can really make it fit any fitness goals!


For the base recipe, I calculated the nutrition on My Fitness Pal as:


6 servings

168 calories

8g carbs | 8g fat | 16g protein



Let me know if you got a chance to make this recipe, and if you changed it up at all!

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