Stir-fries are probably the easiest meal to make while following a Whole30 in my opinion since they can be made with almost any combination of veggies and meat once you have a stir-fry sauce that you like. Since typical stir-fry sauces are full of sugar and soy, when you make a Whole30 compliant sauce you have to kick up the flavors with plenty of garlic and ginger to make sure the sauce still pops. In place of soy sauce, coconut aminos are the perfect substitution and it has a similar salty, umami flavor. If you crave a sweet sauce, you could add some fresh orange juice or some diced dates for sweetness, but I honestly don't think it is needed. Then everything is quickly cooked and if you like things spicy, topped with a Whole30 friendly Asian hot sauce like sambal olek.
Whole30 Asian Ground Turkey Stir-fry
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- 1.5 tbsp. coconut oil (or olive oil)
- 1.5 tbsp. sesame oil
- 4 U garlic cloves, minced
- 2 tbsp. ginger, minced
- 2 lbs. 99% lean ground turkey
- 20 oz. Asian vegetable mix (mine had cabbage, carrots, broccoli slaw, Brussels sprouts, and kale)
- 6 tbsp. coconut aminos (or low sodium soy sauce)
- 2.5 tbsp. rice vinegar
Heat coconut and sesame oil over medium high heat.
Add the ground turkey, garlic, and ginger. Brown until turkey is fully cooked.
Add the vegetables. Cook until vegetables are just tender, about 4-5 minutes. Add the coconut aminos and rice vinegar. Cook for 1 minute.
Taste and season with additional coconut aminos 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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