Ingredients
Method
- Mix the sauce: In a bowl, stir together soy sauce, sesame oil, sriracha, and agave. Set aside.2 tablespoon low sodium soy sauce, 1 tablespoon sriracha, 1-2 teaspoon agave syrup, 1 tablespoon sesame oil
- Cook the turkey: In a large skillet, heat oil over medium. Add turkey, onions, garlic, ginger, salt, and pepper. Cook until browned.1 ½ pound lean ground turkey, 2 teaspoon garlic, 1 tablespoon ginger, salt, 3 green onion, 1 ½ teaspoon olive oil
- Add veggies: Stir in cabbage, carrots, and broth. Cover and cook 5–7 minutes until tender.¾ cup shredded carrots, ½ head of medium green cabbage, ¼ cup water
- Add sauce: Stir in sauce. Cook 1–2 more minutes.
- Serve: Garnish with more green onions, sesame seeds, or sriracha.
Nutrition
Video
Notes
- Regular sesame oil works just fine here too—no need for anything fancy.
- If you’re heat-sensitive, start with 1 teaspoon of sriracha—1 tablespoon gives it a medium kick, which I love, but you can totally dial it down. I wouldn’t skip it though—it adds so much flavor, not just spice.
- You can easily swap in any ground meat you have—chicken, turkey, or even beef. I used just half a pound and thought it was the perfect balance with the veggies, but you can use more if you want it extra protein-packed.
- Love your stir fry extra saucy? Feel free to double the sauce. I personally think this recipe has just the right amount for coating everything, but more sauce is never a bad idea if you like it extra flavorful!