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.
- 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
- 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.
- Add remaining oil, carrot and onion. Cook for 2 minutes.
- Add cayenne, cabbage and garlic and continue to cook for 5 minutes or until soft.
- Add soy sauce, ketchup, green beans, and corn and return 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.