Turkey stir-fry

This stir-fry is quick to prepare and uses turkey instead of the usual chicken or beef. Try adding any vegetables you have on hand.

Prep time
20 min
Cook time
25 min
Servings
4
Prep time
20 min
Cook time
25 min
Servings
4

Ingredients

  • 30 mL (2 tbsp) canola oil, divided
  • 500 g (1 lb) ground turkey
  • Pinch ground cumin
  • 1 carrot, thinly sliced
  • 1 onion, thinly sliced
  • Pinch cayenne
  • ¼ head cabbage, shredded
  • 2 cloves garlic, chopped
  • 10 mL (2 tsp) lower sodium soy sauce
  • 15 mL (1 tbsp) ketchup
  • 125 mL (½ cup) frozen green beans
  • 125 mL (½ cup) frozen corn
  • Salt and pepper to taste

Directions

  1. In a large pan, heat 15 mL (1 tbsp) oil over medium heat. Add turkey and cumin and cook for 6 to 8 minutes, stirring to break up the meat as it browns. Use a digital food thermometer to check that the turkey has reached an internal temperature of 74 °C (165 °F). Set turkey aside in a plate.
  2. Add remaining oil, carrot and onion. Cook for 2 minutes.
  3. Add cayenne, cabbage and garlic and continue to cook for 5 minutes or until soft.
  4. Add soy sauce, ketchup, green beans, and corn and return cooked turkey to the pan. Stir well. Cook for 5 minutes.

Tips

  • Experiment with different vegetable combinations by using your favorite fresh or frozen ones.
  • Switch up ground turkey for ground chicken and serve over whole grain pasta.
  • Looking for a vegetarian option? Substitute diced firm tofu for turkey for a vegetarian delight.
  • Store leftover stir-fry for up to 3 days in the refrigerator.
  • Remember, a little salt goes a long way. Taste the food before adding any salt.