Ground turkey quickly stir-fried with mushrooms, bell peppers, and cabbage, then spooned into crisp lettuce cups.
By isanidad
Servings
4
1 lb ground turkey
1 tbsp avocado oil
8 oz mushrooms
1 piece bell pepper
2 cup green cabbage
3 clove garlic
1 tbsp ginger
2 tbsp light soy sauce
1 tsp sesame oil
1 tbsp rice vinegar
0.5 tsp red pepper flakes
12 piece butter lettuce
2 piece scallions
Calories
292 kcal
Protein
27g
Carbs
12g
Fat
16g
Fiber
4g
Sugar
4g
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Prep
1. Trim and separate the butter lettuce into cups. Slice the mushrooms, thinly slice the bell pepper, shred the green cabbage, mince the garlic, grate the ginger, and thinly slice the scallions.
8 oz mushrooms,
1 piece bell pepper,
2 cup green cabbage,
3 clove garlic,
1 tbsp ginger,
12 piece butter lettuce,
2 piece scallions
Stir-Fry
2. Heat a large skillet or wok over high heat until very hot. Add the avocado oil, then add the ginger and cook briefly until fragrant. Add the garlic and scallions and stir-fry for a few seconds.
3. Add the ground turkey and stir-fry, breaking it into small pieces, until lightly browned and cooked through, about 5 to 6 minutes.
1 lb ground turkey
4. Add the mushrooms and bell pepper and cook until the mushrooms release their moisture and the vegetables start to soften, about 3 to 4 minutes. Add the green cabbage and cook until just wilted, about 2 minutes.
8 oz mushrooms,
1 piece bell pepper,
2 cup green cabbage
Finish
5. Add the light soy sauce, sesame oil, rice vinegar, and red pepper flakes. Toss over high heat until the mixture is glossy and well coated, about 1 minute.
By isanidad