Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers
Stir-Fry Sauce Ingredients: 2 T fresh lime juice 1 T fish sauce 1 T Sriracha Sauce 1 T Braggs Liquid Aminos 1 T Agave Nectar Ingredients: 1 onion sliced thin 1 red bell pepper sliced thin 1 T + 1 tsp. Avocado Oil 3 large cloves garlic, cut in slices (for seasoning the oil) 1-2 cups chopped basil leaves or Thai basil leaves 1 lb. lean ground turkey Instructions:
Whisk together the lime juice, fish sauce, Sriracha sauce, Braggs, and Agave nectar to make the stir-fry sauce. Cut the onion and pepper into strips. Peel and slice the garlic.
Heat the wok over high heat for about 1 minute before you add the oil. Then add the 1 tablespoon of oil, heat about 45 seconds, add the garlic cloves, and cook the garlic just until it's fragrant. When you smell garlic (less than one minute) remove the garlic and discard.
Add the onion slivers and bell pepper slices to the wok and stir-fry for 1-2 minutes, then remove to a bowl. Add the ground turkey and stir-fry 5 minutes, breaking apart with a turner as it cooks. Cook the turkey until any liquid evaporates completely and the turkey is starting to get lightly browned, season with salt & pepper.
Add the vegetables back into the wok, stirring to combine with the meat, and cook about 1 minute. Add the chopped basil and cook about 1 minute more, just until the basil starts to wilt.
Then add the stir-fry sauce and stir to distribute it in the meat/veggie mixture. Cook about 2 minutes more, or until the sauce is mostly absorbed into the meat and the whole dish is hot. Serve right away.
Serves - 4
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