Ingredients
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1 lb ground turkey
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2 -3 garlic cloves
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1 onion, cut into thin wedges
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1 pinch coriander seed, crushed
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1/3 cup soy sauce, divided (or to taste)
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1 -2 tablespoon dark brown sugar
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1 tablespoon sherry wine
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1 pinch red pepper flakes (to taste)
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oil
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1/2 lb broccoli floret
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1/2 lb green beans
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1 -2 cup spinach
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1 -2 cup bok choy, chopped
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1 carrot, sliced
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1 -2 zucchini or 1 -2 yellow squash, sliced
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1 -2 cup napa cabbage or 1 -2 cup Chinese cabbage, chopped
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1/2 lb snap peas or 1/2 lb snow peas
Instructions
- 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.