Ground Turkey Stir Fry

This happens to be one of my favorite meals to make. Whenever it has been an especially busy day, I love coming home and making a quick stir fry. Stir fry’s are great because you can really put just about any kind of vegetables in them or leave any out that you aren’t particularly fond of. The ingredients that I use for my stir fry are usually staples in my house, give or take a few. Although I like to buy my sauces at the Asian market, because they tend to be a little less expensive, the sauces that I use can usually be found your at local grocery store in the Asian food aisle. I also love to serve this with fried wonton chips, they make good scoopers for the veggies, meat and rice.

As I mentioned before, stir fry’s are great because you can substitute really any of the ingredients for stuff that you have on hand. I have tried this recipe with ground beef and ground pork as well but I found that I really like the ground turkey, and it is a little bit healthier for you. Here is what you will need:


Ground Turkey Stir Fry Recipe

Serves 4 Prep Time: Cook Time:


  • 1 lb ground turkey
  • 3 carrots, diced
  • 3 celery ribs, diced
  • 1/2 medium onion, diced
  • 1 jalapeno, diced
  • 2 cups of bean sprouts
  • 1 cup of mushrooms, sliced
  • Green onions, diced for garnish
  • 6 cloves of garlic, minced
  • 2 tablespoons soy sauce
  • 2 teaspoon red chili oil
  • 2 teaspoons sesame oil
  • 1 teaspoon ground ginger
  • About 1 1/2 cups uncooked Jasmine rice



Start your rice and cook according to package directions.


In a large skillet or wok, add the ground turkey, 1/2 of the garlic, 1 tablespoon of soy sauce, 1 teaspoon of red chili oil, 1 teaspoon of sesame oil and 1/2 teaspoon of ground ginger. Cook until the turkey is cooked through.


Once, the turkey is cooked through, you may choose to strain it, I don't always do this because there is not a lot of fat that comes off the turkey. If you are using ground beef or pork, I would strain it.


If you strained the meat, add it back to the pan and then add the carrots, celery, onions and jalapenos. Stir to combine. I choose to add these first because they are the veggies that take the most time to cook.


Add remainder of the garlic, 1 tablespoon of soy sauce, 1 teaspoon of red chili oil, 1 teaspoon of sesame oil and 1/2 teaspoon of ground ginger.


After the other veggies soften a little (about 4 to 5 minutes) add the mushrooms and bean sprouts. Cook for another 4 to 5 minutes.


Put rice on a plate, top with stir fry, sprinkle with green onions and serve.


I also like to make it a little spicier by adding Siracha sauce, Ryan loves a combination of Siracha and Hoisin for a sweeter taste. Enjoy!

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