Ingredients
- 1 Tbsp olive oil or avocado oil
- 2'' knob of ginger, peeled and grated on the microplane
- 4 cloves garlic, minced
- 1 sweet onion, finely diced
- 2 small carrots, shredded
- 1 lb lean ground turkey
- 1/2 cup chicken or vegetable broth
- 6 cups cabbage, shredded
- 2 bell peppers, thinly sliced
- 2 Tbsps coconut aminos or tamari liquid
- 2 Tbsps rice wine vinegar or apple cider vinegar
- 1 tsp toasted sesame oil
- sea salt and ground pepper, to taste
- Garnish:
- toasted sesame seeds and green onion, thinly sliced
Directions
- 1
Heat your oil in a large skillet, over medium heat.
- 2
Add in the ginger, garlic, onion and carrots; Sauté for 3 minutes stirring frequently.
- 3
Add in the ground turkey, mincing the meat with a wooden spatula. Cook for about 5 minutes, or until no longer pink.
- 4
Pour in the broth and scrape the bottom of the pan to deglaze.
- 5
Add your shredded cabbage and peppers and continue to cook stirring occasionally for about 6-8 minutes.
- 6
Once the cabbage is tender, add in all the remaining ingredients and stir well to combine.
- 7
Serve hot, sprinkled with toasted sesame seeds and thinly sliced green onion.
- 8
Enjoy!