This is one of my favorite dishes. It’s low-calorie, high-protein, low-fat, full of lots of vegetables, low in carbs, dairy-free, sugar-free, gluten-free, and totally tasty! It’s easy to prepare too; just throw everything in the fry pan, and the leftovers taste just as good reheated in the microwave.
I typically add maple syrup, but I wanted to achieve the same balance of sweetness with whole foods, so I added chopped red onion and carrots, and a little bit of cinnamon. The coconut aminos give it additional sweetness with a Asian-Hawaiian flair. I went bold and added powdered ginger and turmeric, which turned out to be a wonderful Asian-Moroccan combination, that, somehow, works beautifully. The cilantro adds freshness and the toasted cashews give it the finishing decadent crunch.
Asian-Moroccan Ground Turkey Stir-Fry
- 1-lb lean ground turkey breast (you can use ground turkey, but that has more fat)
- Small green cabbage, washed and thinly sliced
- 1 yellow onion, thinly sliced
- ¼ red onion, peeled and chopped
- 2 carrots, peeled and thinly sliced
- ½ tsp ground black pepper
- ½ tsp powdered ginger
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp mustard powder
- ½ tsp ground turmeric
- ½ tsp ground fennel
- ½ tsp ground cinnamon
- ¼ tsp red chili flakes
- ¼ tsp sea salt
- ¼ cup coconut aminos
- 2 tsps sesame oil
- Bunch of chives, chopped
- ¼ cup cilantro, chopped
Optional toppings:
- Roasted salted cashews, roasted salted peanuts, or sesame seeds
- Sriracha sauce
Directions: Put the ground turkey in a large heated fry-pan on medium-high heat, and chop, browning the turkey (don’t add any oil). When the pan is really hot and looks like it going to smoke, add the cabbage, onions and carrots. Keep moving the ingredients with a spatula, breaking up any large pieces of turkey, and incorporating the vegetables into the meat. Cover to steam the vegetables, which brings out the moisture, and cooks all the ingredients. Alternate, stirring the vegetables and covering them every two minutes until all the meat is cooked (there should be no pink) and the vegetables are soft (but not mushy). Add the spices and coconut aminos. Stir and cook another two minutes. Take off the heat element, add sesame oil, chives and cilantro. Stir again so all the ingredients are combined.
To serve, place a few tablespoons on a plate, and top with a splash or two of coconut aminos, a little bit of sriracha sauce, and a tablespoon of roasted salted cashews.
Serves 6
For over 40 of my favorite tried-and-true dairy-free recipes found in my cookbook, go to http://www.thehighfivediet.com