Spicy Asian Ground Turkey With Cabbage Recipes

KOREAN-INSPIRED GROUND TURKEY

Steps:

• Combine the soy sauce, brown sugar, cornstarch, ground ginger, red pepper flakes, and black pepper in a bowl and stir to mix. Set aside.
• Add the sesame oil to a large saute pan or skillet and bring over medium heat. Once the oil is hot, add the ground turkey and stir to break them up and coat them in the oil. Cook the ground turkey for about 2 minutes, breaking up with a spoon, until it starts to break into chunks and "brown." Add the chopped onion and stir together. Continue to cook, stirring occasionally, for another 4 minutes or so until the turkey is cooked through and broken into small chunks and the onions are softened. Add the garlic and stir together. Cook for another 30-60 seconds.
• Stir the sauce from step one and add it to the pan. Stir to coat the meat and reduce the heat to med-low. Cook for another 4-5 minutes, stirring occasionally. Remove from heat and top with sesame seeds and sliced scallions before serving.

SPICY GROUND TURKEY & CABBAGE STIR FRY MEAL PREP

Steps:

• Combine soy sauce, sesame oil, chili garlic sauce, sriracha, and water in a mason jar with a lid and shake until well mixed. You can also whisk ingredients together in a small bowl. If serving with rice, start that now! I use my Instant Pot to cook white jasmine rice in broth while I cook this meal on the stovetop.
• In a large deep non-stick skillet or Dutch Oven, heat oil over medium heat. When hot, add ground turkey meat. Add onion powder, and season with salt and pepper. Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 5 minutes or until cooked through, stirring occasionally.
• Add garlic and ginger to the pan and stir for about 20 seconds until dispersed. Next, add shredded cabbage and carrots. Give the sauce a quick stir, add it to the pan and stir thoroughly. As the mixture cooks, the cabbage will reduce to about half its size. Reduce heat to low and cook for another 5-10 minutes, depending on how wilty you like your cabbage.
• Remove from heat and serve over rice - top with additional sriracha or cilantro if you want. If meal prepping, portion rice and cabbage into 4 airtight meal prep containers and store in the refrigerator for up to 4 days.

SPICY GROUND TURKEY AND GREEN BEAN STIR-FRY

Steps:

• Preheat the oven to broil. Toss the green beans with half of the coconut oil. Lay flat on a baking sheet covered in foil. Broil for 6-8 minutes until tender and beginning to char. Shake the pan once during cooking.
• Meanwhile, heat the remaining coconut and sesame oil over medium high heat. Add the ground turkey, garlic, and ginger. Brown until turkey is fully cooked.
• Add the green beans to the pan and stir. Then add the soy sauce, rice vinegar, and sambal olek. Cook for 1 minute. Taste and season with additional soy sauce if needed.

SPICY STIR-FRIED CABBAGE

Steps:

• Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.

SPICY TURKEY STIR-FRY WITH CRISP GARLIC AND GINGER

Steps:

• In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
• Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red-pepper flakes and cook for 1 minute.
• Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don't stir the meat too much, so it can turn deep brown.
• Remove pan from heat and stir in lime juice, fish sauce and soy sauce. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.
• Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.