Ground Turkey Stir-fry — Jewberly Emiris

May 18

May 18 Ground Turkey Stir-fry

My parents and youngest sister TaMera came to visit over the weekend! On Friday I made chili, Saturday lunch we had chipotle beef nachos, and Saturday night we had McClellan-style chicken cordon bleu — a recipe passed down from my Dad’s aunt Margie that is served over rice with a mushroom gravy.

Yesterday we shared lunch before they started the road trip back home. I made this “stir fry” and TaMera told me it was her favorite dish of the visit.

Thin sliced carrots and fresh broccoli for the veggies

I store celery in the door of the refrigerator — it lasts much longer in water. (If you aren’t using it very fast, change the water periodically and chop off the ends if they get brown.)

I chopped the celery thinly and the onions finely because I know my Dad doesn’t like large onion chunks.

I prefer coconut aminos because they are so much lower in sodium than soy sauce or even liquid aminos. (It’s a personal preference, I dislike super salty foods.) But when the pandemic started, liquid aminos were more readily available so I have them on hand. I’m trying to use them up so I used one part coconut aminos and one part liquid aminos.

Ground Turkey Stir-fry

1 lb. ground beef or turkey (I used 1/2 lb. of each)

2 celery stalks, sliced

1 small onion, chopped

1 tablespoon green curry paste

1/2 cup coconut aminos (or use soy sauce or liquid aminos)

1/2 cup water

2 tablespoons red wine

2 tablespoons coconut sugar (you can substitute brown sugar)

1 tablespoon minced garlic

1 teaspoon minced fresh ginger

1 tablespoon sriracha

1 small broccoli crown, chopped

1 carrot, sliced into thin coins

Brown ground meat with onion, celery and curry paste. (My ground beef was fatty so I didn’t need any oil for frying.) When onions have softened, add in garlic and cook until fragrant.

Pour coconut aminos, water, red wine, sugar, ginger, and sriracha into the meat. Bring to a boil.

Mix together 2 tablespoons of cold water and 1 1/2 teaspoons (1/2 tablespoon) of cornstarch and whisk into boiling liquid.

Drop to a simmer, add in carrots and broccoli. Let sauce thicken slightly, and serve with rice.