When I eat meat, turkey is usually my choice. This stir-fry coupled with Jasmine rice is one of my favorite everyday dinners. This dish is also gluten-free.
I found the vegetables at the farmers market. Purple kale is so fun!
Ingredients (serves 2-3):
- 1/2 lb ground turkey
- 1 cup chopped purple kale
- 1 cup fresh snap peas
- 1/4 cup chopped onion
- olive oil
- 1 tbsp oyster sauce or teriyaki sauce (use gluten-free versions)
- sea salt
- black pepper
Heat 1 tbsp of olive oil in a wok or medium sauce pan and saute the chopped onion until soft.
Toss in half a pound of lean ground turkey, season with a little salt and pepper to taste and brown until the meat is cooked.
Add the oyster sauce with 1 tbsp of water to the turkey.
Toss in the purple kale and snap peas and stir until the kale starts to wilt.
Remove pan from heat and let cool for 5 minutes before serving.