Best Spicy Asian Ground Turkey With Cabbage Recipes

SPICY GROUND TURKEY & CABBAGE STIR FRY MEAL PREP

Steps:

• Combine soy sauce, sesame oil, chili garlic sauce, sriracha, and water in a mason jar with a lid and shake until well mixed. You can also whisk ingredients together in a small bowl. If serving with rice, start that now! I use my Instant Pot to cook white jasmine rice in broth while I cook this meal on the stovetop.
• In a large deep non-stick skillet or Dutch Oven, heat oil over medium heat. When hot, add ground turkey meat. Add onion powder, and season with salt and pepper. Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 5 minutes or until cooked through, stirring occasionally.
• Add garlic and ginger to the pan and stir for about 20 seconds until dispersed. Next, add shredded cabbage and carrots. Give the sauce a quick stir, add it to the pan and stir thoroughly. As the mixture cooks, the cabbage will reduce to about half its size. Reduce heat to low and cook for another 5-10 minutes, depending on how wilty you like your cabbage.
• Remove from heat and serve over rice - top with additional sriracha or cilantro if you want. If meal prepping, portion rice and cabbage into 4 airtight meal prep containers and store in the refrigerator for up to 4 days.

SWEET AND SPICY GROUND TURKEY STIR-FRY

Steps:

• Brown ground turkey in a little oil over medium-high heat. Drain any excess grease leaving just enough to accomplish the stir-frying process.
• Add garlic, onion, coriander, and a tbs of the soy sauce. Stir well.
• Begin adding the vegetables starting with long-cooking veggies like carrots and broccoli (especially if broccoli is still frozen), and working towards the quick-cooking greens but not adding those just yet.
• Just before adding the greens -- right after adding the beans or snap peas -- add the remaining soy sauce, the sugar, the sherry, and the red pepper flakes. Stir well so that sugar dissolves and pepper flakes are well distributed.
• Add the greens and complete the cooking.
• Make the optional sauce if desired by whisking the cornstarch into the chicken stock. Pour into pan just before the greens are done and cook, stirring constantly, until the sauce has simmered for about one minute.
• Serve over rice, ramen noodle, or other preferred, Asian starch.