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Turkey Stir Fry
Ingredients
- 2 tablespoons extra virgin olive oil or coconut oil, or a mixture of both
- 1 pound turkey breast strips or tenders, cut into bite-sized pieces
- 1 cup broccoli florets
- 1 cup mushrooms, preferably shiitakes
- 1 onion, cut in half and sliced
- 3-4 garlic cloves, sliced (after slicing, wait 5 minutes before using)
- 1-inch piece ginger, cut into rounds, then matchsticks
- 1 red bell pepper, sliced
- ⅛ cup Bragg liquid aminos or coconut aminos
- ⅛ teaspoon arrowroot powder and 1 tablespoon water, mixed together
- ½ cup cooked brown rice or quinoa
- Salt and pepper
Instructions
- Season the turkey generously with sea salt and freshly ground black or white pepper. If you have any organic, gluten-free Asian seasonings, feel free to use these on the turkey as well. Of course, omit the sea salt if salt is present in the seasoning mix. In a wok or large frying pan, heat oil. Add the turkey and cook just until it no longer is opaque. Remove from the wok and set on a plate.
- Add onions, garlic, and ginger followed by all the other vegetables. Cook until crisp-tender.
- Add turkey and any collected juices.
- Re-stir the arrowroot and water and add to pan. Add liquid aminos or coconut aminos. Turn up heat and stir until thickened.
- Optionally, add 1-2 tablespoons of fermented vegetables. Serve with brown rice or quinoa.
Reprinted from Our Journey with Food Cookery Book, 2nd ed., by Tammera J. Karr, PhD, BCHN®, CNW™, CGP, with Chef Benjamin Qualls and Chef Christine Wokowsky, CN, CGP (Summerland Publishing, 2022). Tammera is an author, educator, researcher, and clinician whose books are used in nutrition programs and natural health college programs, and by nursing professionals. For more info, visit yourwholenutrition.com.
Published in the Journal of Health and Healing™
Fall 2023 | Volume 47, Number 3
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