Cabbage and Ground Turkey, for the WIN!
Since Mr. Dwayne is off of carbs, this has become one of our frequent weeknight dinners. It can be made with any kind of protein, but we especially like the ground turkey. I tend to use whatever veggies I have available, but cabbage is a must.
What makes this dish special is the sauce. It's a weird amalgam of Americanized Asian flavors that really works. Change everything else, but keep the sauce in tact. (You won't mind having all these good things on hand! I promise!)
This makes 3 servings at 500 calories each.
Ground Turkey Stir Fry
For the Sauce:
2 tbsp. soy sauce or Tamari
2 tsp. Worcestershire sauce
2 tbsp. Ponzu
1 tbsp. Yoshida sauce (think teriyaki syrup)
2 tbsp. catsup
1 tsp. Sesame Oil
1 tsp. fresh grated ginger
2 cloves garlic, peeled and crushed
Stir and set aside.
For the stir fry:
1 lbs. ground turkey
1/2 a yellow onion, sliced
2 carrots, sliced thin on a diagonal
6 cremini mushrooms, cleaned and sliced
1/2 head of green cabbage, cored and roughly chopped
1 tbsp. arrowroot or cornstarch and 1/4 cup water, if needed to thicken
Heat your wok or a large skillet on high. Spritz with some non-stick spray or coat with a thin layer of peanut oil. Add the ground turkey and break it apart with a spatula. Add the sauce and stir through. Add the onions, carrots and mushrooms. Stir and cook until the onions are just getting translucent. Add the cabbage. Cook just a few minutes more, until the cabbage is tender-crisp.
If your veggies have released a lot of juice, make a quick slurry with either arrowroot or cornstarch and cold water. Mix until no lumps appear. Add to the stir fry and toss over the heat until the sauce has thickened. This takes only moments.
Serve immediately sprinkled with sesame seeds. Add cashews if you want to live it up!