Turkey and Vegetable Stir-Fry with Brown Rice
Mamas, get ready to kick your taste buds into high gear with a stir-fry that will leave you craving more. Brace yourself for the turbo-charged "Stir It Up, Mama! Turkey and Vegetable Stir-Fry with Brown Rice." This vibrant dish will transport you to a world of tantalizing flavors and nutrition-packed goodness. So, let's embark on the adventure of how this stir-fry recipe won my heart during my pregnancy journey.
Satisfy your cravings for a flavorful and wholesome lunch with this Turkey and Vegetable Stir-Fry with Brown Rice. Picture lean ground turkey cooked to perfection and tossed with a colorful array of crisp vegetables, including broccoli, bell peppers, carrot, and snap peas. Seasoned with a delightful blend of soy sauce, sesame oil, and grated ginger, this stir-fry offers a tantalizing taste of Asian cuisine while providing a balanced and diabetes-friendly meal option for moms-to-be.
- 1 lb (450g) Ground Turkey
- 2 tbsp Vegetable Oil
- 1 Onion, thinly sliced
- 2 clove Garlic, minced
- 1 Bell pepper, thinly sliced
- 1 Zucchini, thinly sliced
- 1 cup Broccoli florets
- 1 cup Snap peas or sugar snap peas
- 2 Carrots, julienned or thinly sliced
- 3 tbsp Soy sauce (or tamari for gluten-free)
- 2 tbsp Oyster sauce (optional)
- 1 tbsp Cornstarch
- 1 tsp Sesame Oil (Optional)
- Salt and Pepper to taste
- 4 cup Cooked brown rice
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground turkey and cook until it is browned and cooked through. Remove the turkey from the skillet and set aside
In the same skillet, heat the remaining tablespoon of vegetable oil. Add the sliced onion and minced garlic, and cook for 2-3 minutes until the onion becomes translucent
Add the bell pepper, zucchini, broccoli florets, snap peas, and carrots to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp
In a small bowl, whisk together the soy sauce, oyster sauce (if using), cornstarch, and sesame oil (if using). Pour the sauce mixture over the vegetables in the skillet and stir to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens
Return the cooked ground turkey to the skillet and stir it into the vegetable mixture. Season with salt and pepper to taste. Cook for another minute or two to heat everything through
Serve the turkey and vegetable stir-fry over cooked brown rice. Garnish with chopped green onions or sesame seeds if desired
To store any leftover Turkey and Vegetable Stir-Fry with Brown Rice, transfer it to an airtight container and refrigerate promptly. The stir-fry can be stored for up to 2-3 days. When reheating, warm the stir-fry in a skillet over medium heat until heated through. You can also reheat it in the microwave. For best results, reheat the brown rice separately, as it may have a better texture when reheated on its own. Enjoy the flavors of the stir-fry all over again for a quick and satisfying meal.
