Turkey, Cabbage and Carrot Stir-Fry

Ingredients

• Canola oil

  high stability, non-trans, high oleic (70%)

  1 tbsp or 14g

• Ground turkey

  raw

  8 oz or 228g

• Cabbage

  raw

  2 cup, shredded or 140g

• Carrots

  raw

  ½ cup strips or slices or 61g

• Tamari soy sauce

  1 tbsp or 18g

• Ground ginger

  1 tsp or 2g

Directions

1. Set a large skillet over medium-high heat and add the canola oil, heating until it shimmers.
2. Add the ground turkey and cook, breaking it up with a spatula, until browned and cooked through, about 5–7 minutes.
3. Stir in the shredded cabbage and carrot strips, tossing to combine with the turkey.
4. Pour in the tamari and sprinkle over the ground ginger; stir to evenly coat the meat and vegetables.
5. Continue cooking, stirring occasionally, until the cabbage is tender‑crisp and the carrots are just softened, 5–7 minutes.
6. Adjust to taste and serve hot.