Ingredients
Scale
- 1 lb Extra Lean Ground Turkey
- 1 tbsp Coconut Oil
- 8 cups Green Cabbage (thinly sliced)
- 1 Carrot (large, julienned)
- ¼ cup Water
- ¼ cup Coconut Aminos
- 1 Lime (juiced, plus more for garnish)
- 3 Garlic (clove, minced)
- 1 tbsp Ginger (fresh, minced or grated)
- ½ cup Cilantro (chopped)
Instructions
- Heat a large skillet with a tight-fitting lid over medium-high heat. Leave the lid off and add the turkey, breaking it up with a wooden spoon as it cooks. Once it is cooked through and no longer pink, drain any excess drippings from the pan and set the turkey aside.
- To the same skillet, add the oil. Once warm, add the cabbage and carrot. Stir to coat in the oil and sauté for a minute. Add the water then cover with the lid. Cook for 4 to 5 minutes or until the cabbage wilts down and carrot is just tender.
- Meanwhile, in a small mixing bowl combine the coconut aminos, lime juice, garlic and ginger. Set aside.
- Add the cooked turkey back to the skillet and stir to mix. Add the coconut aminos mixture and stir to combine everything. Cook for another 2 to 3 minutes to allow the flavors to develop. Stir in the cilantro.
- Divide evenly between plates and serve with lime wedges, if using. Enjoy!
Keywords: stir fry, turkey stir fry, soy free, coconut aminos, cabbage stir fry, gut healthy