Lean Turkey & Vegetable Stir-Fry

1. 1
   prep

   Prep all vegetables.

   1.Cut broccoli into small florets.

   2.Slice bell pepper into thin strips.

   3.Julienne carrot into matchsticks.

   4.Halve zucchini lengthwise and slice into half-moons.

   5.Slice onion into thin wedges.

   6.Mince garlic and grate ginger.

   7.Slice green onion for garnish.
2. 2
   mix · ~1 min

   Make the sauce slurry.

   In a small bowl, whisk together soy sauce, sesame oil, water, cornstarch, and red pepper flakes until cornstarch dissolves completely. Set aside.

3. 3
   fry · ~6 min

   Brown the ground turkey.

   1.Heat vegetable oil in a wok or large skillet over medium-high heat.

   2.Add ground turkey and break it apart with a wooden spoon.

   3.Cook until no longer pink and lightly browned (5-6 minutes).

   4.Season with salt and black pepper.

   TIPDon't stir constantly at first — letting the turkey sit for 30 seconds builds browning.
4. 4
   saute · ~4 min

   Cook the aromatics and hard vegetables.

   1.Add minced garlic and grated ginger to the pan.

   2.Sauté until fragrant (30 seconds).

   3.Add onion, carrot, and broccoli.

   4.Stir-fry for 3 minutes until vegetables begin to soften but still have bite.

   TIPKeep the heat high — stir-frying requires constant movement so nothing burns.
5. 5
   saute · ~3 min

   Add soft vegetables and sauce.

   1.Add bell pepper and zucchini to the pan.

   2.Stir-fry for 2 minutes until just tender.

   3.Give the sauce slurry a quick stir and pour it over everything.

   4.Toss continuously for 1 minute until the sauce thickens and coats evenly.
6. 6
   garnish

   Garnish with green onion and sesame seeds.

   Remove from heat. Sprinkle sliced green onion and toasted sesame seeds over the top. Serve hot as-is or over steamed rice.

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