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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.

Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins
Servings 4
Description

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.

Ingredients
  • 1 pound (450g) Ground Turkey
  • 2 tablespoons Vegetable Oil
  • 1 Onion, thinly sliced
  • 2 cloves 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 tablespoons Soy sauce (or tamari for gluten-free)
  • 2 tablespoons Oyster sauce (optional)
  • 1 tablespoon Cornstarch
  • 1 teaspoon Sesame Oil (Optional)
  • Salt and Pepper to taste
  • 4 cups Cooked brown rice
Instructions
  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. Serve the turkey and vegetable stir-fry over cooked brown rice. Garnish with chopped green onions or sesame seeds if desired

Note

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.

Keywords: gestational diabetes-friendly recipes, healthy seafood dishes, baked salmon, roasted asparagus, omega-3 fatty acids, gestational diabetes meal ideas, diabetic-friendly lunch recipes, nutritious pregnancy meals, low-carb
Amy Ali
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.