Mind. Body. Nutrition.

Turkey and Ginger Stir-Fry

Turkey and Ginger stir-fry

When it's cold outside there is nothing more internal warming for me at the moment than ginger – I am drinking ginger tea throughout the day to warm me from the inside out and adding it to all my food. It works especially well with Asian and stir-fry dishes. Try this one out for your self and see!!

Course: Main Course
Ingredients
  • Firstly prepare all your vegetable and the turkey. Preheat a heavy non-stick pan to a medium heat Add the coconut oil, once melted and the pan is hot add the ginger and garlic cooking for 2 minutes, keep stiring to avoid burning. Add turkey and cook until sealed (once the meat turns from pink to white). Add the miso paste, umbolshi vinegar, chilli sauce and tamari coating all the turkey followed by the mushrooms, peas, carrot and spring onion, cook for about 5-7 minutes until the carrots start to soften. Add the chard and cook for a further 3-4 minutes until it wilts. Stir through the broccoli and cook for another 2 minutes. Remove from the heat and stir through the sesame oil. Serve immediately with kelp noodles, soba noodles or brown rice and sprinkle sesame seeds and nori sprinkles (optional) For a vegan or vegetarian option omit turkey and add tofu (to be added towards the end instead at the start as with the turkey)
  • 2 garlic cloves – crushed
  • 1 inch of ginger – peeled and grated
  • 1 tsp. of organic coconut oil
  • 1 carrot – cut into batons
  • 6 small spring onions – chopped on the slant
  • 1 cup of shitake mushrooms – chopped
  • ½ cup of frozen peas
  • 1 cup of steamed broccoli
  • 1 large handful of chard or spinach
  • 1 tsp. umbolshi vinegar (optional)
  • 1 heaped tsp. sweet shiro miso – or another miso paste
  • 1 tsp. chilli sauce
  • 1 tsp. tamari
  • 1 tbs sesame oil
  • 1 tbs sesame seeds
  • ½ cup kelp noodles (optional)
  • 1 tsp nori sprinkles (optional)
Instructions
  1. Firstly prepare all your vegetable and the turkey.

    Preheat a heavy non-stick pan to a medium heat

    Add the coconut oil, once melted and the pan is hot add the ginger and garlic cooking for 2 minutes, keep stiring to avoid burning.

    Add turkey and cook until sealed (once the meat turns from pink to white).

    Add the miso paste, umbolshi vinegar, chilli sauce and tamari coating all the turkey followed by the mushrooms, peas, carrot and spring onion, cook for about 5-7 minutes until the carrots start to soften.

    Add the chard and cook for a further 3-4 minutes until it wilts. Stir through the broccoli and cook for another 2 minutes.

    Remove from the heat and stir through the sesame oil. Serve immediately with kelp noodles, soba noodles or brown rice and sprinkle sesame seeds and nori sprinkles (optional)

    For a vegan or vegetarian option omit turkey and add tofu (to be added towards the end instead at the start as with the turkey)

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Turkey and Ginger Stir-Fry

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