This stir-fry uses turkey instead of the usual chicken or beef. Try adding any vegetables you have on hand.
Prep Time: 20 minutes
Cook Time: 25 minutes
- 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) low 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
- In a large pan, heat 15 mL (1 tbsp) oil over medium heat. Add the 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.
- Add the remaining oil, carrot and onion. Cook for 2 minutes.
- Add the cayenne, cabbage and garlic and continue to cook for 5 minutes or until soft.
- Add the soy sauce, ketchup, green beans, and corn and return the cooked turkey to the pan. Stir well. Cook for 5 minutes.
- 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.
Recipe developed by Indigenous Chef David Wolfman for PHAC and Health Canada. For more recipes by Chef Wolfman, see Nutrition North Canada.