Whenever I can't figure out what to make for dinner, I almost always end up making some kind of stir-fry. Using whatever meat and veggies I have around the kitchen, there is always a delicious stir-fry minutes away. Normally I reach for Asian spices and seasoning since I always have them on hand and my favorite lately has been Chinese 5 spice. It adds a ton of flavor to the dish without any fat or calories. You can use as little or as much as you like. I recommend starting small and adding to your taste.
Low Carb Asian Turkey and Vegetable Stir-fry
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- 1 tbsp. coconut (or olive) oil
- 1 tbsp. sesame oil
- 1/2 tsp. red pepper flakes
- 4 U cloves garlic, peeled and minced
- 2 tbsp. ginger, minced
- 1.33 lbs. 99% lean ground turkey
- 1 tsp. Chinese five spice
- 2 tbsp. low sodium soy sauce (GF if needed or coconut aminos)
- 16 oz. Asian vegetable mix (choose one with cabbage as the base)
- 1 U red pepper, sliced very thinly
- 4 U green onions, chopped
- 2 tbsp. cilantro, chopped
Heat coconut and sesame oil over medium high heat.
Add the ground turkey and five spice. Brown until turkey is fully cooked.
Add the soy sauce, vegetables, red pepper, and green onions. Cook until vegetables are just tender, about 4-5 minutes. Stir in quinoa and cook until heated through.
Turn off the heat and toss in cilantro. Taste and add more soy sauce, Chinese 5 spice, or red pepper flakes if needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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