Wednesday, May 14, 2014

Spicy Turkey and Basil Stir-Fry

Stir-fry is one of my favorite go-to meals. It's provides a good mix of protein and vegetables and leaves you feeling satisfied. I also like the fact that it can be made so many different ways to satisfy all tastes.

Back when Josh and I lived in Chicago we lived down the street from this amazing Thai restaurant that had a spicy chicken and basil dish that I would order all the time because it was super addictive. I decided to make my own version using ground turkey and, in typical Jen fashion, I also added a load of veggies! I even tricked Josh into liking eggplant (win!).

This time I served this dish over brown rice, but it would also be a delicious filling for lettuce wraps. Enjoy!


1. Heat oil over medium-high heat in a large skillet or wok. Add red onion and garlic and cook until fragrant, about 1 minute.

2. Add turkey and cook until no longer pink, stirring occasionally.

3. Add the bell pepper, eggplant, ginger and green onion and cook for 3 minutes longer, or until vegetables are soft. Season with salt and pepper.

4. Meanwhile, combine sauce ingredients in a small bowl. Pour over the turkey/vegetable mixture, turn heat to medium-low and simmer for 5 minutes longer.


5. Finish stir-fry with fresh basil and remove from heat. Serve over rice, and garnish with more basil, if desired.


Spicy Turkey and Basil Stir-Fry
Serves 4

All you need:
2 tablespoons peanut oil
1 red onion, diced
3 garlic cloves, minced
1 pound 93% lean ground turkey
1 red bell pepper, diced
1/2 eggplant, diced
1 (1-inch) piece fresh ginger, peeled and minced
4 green onions, sliced thin
1 tablespoon hoisin sauce
3 tablespoons light soy sauce
1-2 tablespoons chili-garlic paste
1/2 cup coconut milk
10 fresh basil leaves, chopped
Salt and pepper, to taste

Brown rice, for serving (optional)

All you do:
1. Heat oil over medium-high heat in a large skillet or wok. Add red onion and garlic and cook until fragrant, about 1 minute.
2. Add turkey and cook until no longer pink, stirring occasionally.
3. Add the bell pepper, eggplant, ginger and green onion and cook for 3 minutes longer, or until vegetables are soft. Season with salt and pepper.
4. Meanwhile, combine sauce ingredients in a small bowl. Pour over the turkey/vegetable mixture, turn heat to medium-low and simmer for 5 minutes longer.
5. Finish stir-fry with fresh basil and remove from heat. Serve over rice, and garnish with more basil, if desired.

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