Turkey Stir Fry With Cabbage Recipes

Steps:

• In a small bowl, combine cornstarch and broth until smooth; stir in the chutney, soy sauce, five-spice powder and garlic., In a large skillet, saute turkey in 3 teaspoons oil for 6-8 minutes or until no longer pink; set aside. In the same skillet, saute red pepper and snow peas in 2 teaspoons oil for 2-3 minutes or until crisp-tender. Stir soy sauce mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey; heat through., Meanwhile, in a large nonstick skillet coated with cooking spray, saute cabbage in remaining oil for 5 minutes or until crisp-tender. Serve with turkey mixture.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook turkey, onion, cabbage and kale over medium-high heat until turkey is no longer pink and vegetables are tender 8-10 minutes, breaking up turkey into crumbles., Drain noodles; add to skillet. Stir in parsley, coconut oil, pepper and salt. Serve with green onions, jalapeno, chili sauce and if desired, peanut sauce.

Steps:

• In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5-6 minutes. Remove turkey and keep warm. Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender, about 5 minutes. , In a small bowl, combine the chicken broth, cornstarch, soy sauce and ginger. Add to skillet; cook and stir until thickened and bubbly. , Return turkey to skillet with pea pods; cook and stir until heated through. Serve with rice if desired. Top with cashews.

Steps:

• Heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until tender, about 10 minutes. Cook and stir cabbage into onion mixture until slightly tender, about 5 minutes. Reduce heat to medium-low; add soy sauce, sugar, and black pepper. Cook and stir until cabbage is tender, 3 to 5 more minutes.

Steps:

• In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
• Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red-pepper flakes and cook for 1 minute.
• Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don't stir the meat too much, so it can turn deep brown.
• Remove pan from heat and stir in lime juice, fish sauce and soy sauce. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.
• Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.