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Ground Turkey Snap Pea Stir Fry Rice Bowls Recipe

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This recipe for Ground Turkey Snap Pea Stir Fry Rice Bowls is from Harris Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
¼ c. water
¼ c. low-sodium soy sauce (or liquid aminos)
1 tbsp. sesame oil
1 tbsp. honey
1 tbsp. chili garlic sauce (I use Sambal Oelek)
½ tbsp. fish sauce

For the stir-fry;
2 tbsp. avocado oil (or EVOO)
16 oz. lean ground turkey meat
½ tsp. salt
2 tsp. fresh ginger, minced
1 tbsp. minced garlic (2 or 3 cloves)
½ sweet onion, cut into strips lengthwise
2 c. sugar snap peas
1 large carrot, julienned
⅓ c. kimchi, roughly chopped
For your grain:
4 servings carbohydrate of your choice; i like to use 1½ cups dry brown rice.
1 14.5 oz. can chicken broth + water = 3 cups liquid total.

Directions:
Directions:
Get your grain going:
1. I use a rice cooker to make my rice (1 :2 brown rice to liquid ratio) - feel free to use
your favorite method or follow the package directions. You can also use a rice
cooker to cook quinoa instead of rice.

Prep the sauce:
1. In a mason jar, add all sauce ingredients and shake until combined. You can also
use a bowl/whisk but this way is faster and cleaner.
Make the stir-fry:
1. Heat oil in a wok or deep skillet over medium-high heat. When hot, add turkey
meat and salt. Use a wooden spoon to break up the meat, stirring frequently.
Cook until the meat is cooked through and just beginning to brown, about 10
minutes. Drain excess liquid if there is more than a small amount in the bottom of
the pan.
2. Add ginger, garlic, onion, snap peas and carrot. Stir briefly to incorporate. Give
the sauce jar a couple shakes and then pour the liquid into the pan. Stir until all
meat and veggies are coated in the sauce. Continue cooking over medium high
heat, stirring occasionally, until the veggies start to soften, about 4-5 minutes.
3. Reduce heat to low. Add kimchi to the pan and stir. Let the stir fry simmer until
the sauce is almost completely reduced, about 5-6 more minutes. The onions
should be translucent and the veggies should be completely cooked through and
softened.
4. Serve immediately with rice, or portion into 4 equal containers with lids. Store in
the fridge for up to 4 days.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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