I recently had the awesome experience of a restaurant completely catering to my dietary needs. My company hosts a lot of lunches there and the hospitality manager worked with the chef to create a dish specifically for me. It was pretty significant as it’s a Korean-American fusion restaurant that makes its bread and butter with foods I can’t eat. They made an awesome ground turkey stir fry and talked with me about what they put in it. I think I’ve been able to replicate it almost to a tee. They didn’t add coconut aminos but I couldn’t resist. We’ve eaten it about 5 times over the last month as it takes less than 30 minutes from start to finish and tastes awesome. Enjoy!
1 Tablespoon Toasted Sesame Oil (plus 1 Tablespoon for saute)
3 Tablespoons Coconut Aminos
2 Teaspoons honey
1 Teaspoon salt
1 Teaspoon ground ginger
1/2 Teaspoon ground onion
1/2 Teaspoon Chili Pepper Flakes
1 Clove Minced Garlic
1/2 lb Ground Turkey
1.5 cup chopped carrots
1/2 cup finely chopped yellow onion
1 cup finely chopped mushrooms (I like Cremini)
1 cup spinach or kale
1.) Combine the first seven ingredients in a blender and blend until sauce forms, minus 1 Tablespoon of Sesame Oil. Heat 1 Tablespoon Sesame oil in large pan over medium heat. Add garlic and saute for about 2 minutes.
2.) Add ground turkey to garlic and brown on both sides. Drain any access liquid and add carrots and onions. Cook for 5-7 minutes or until carrots soften and onions are translucent.
3.) Add mushrooms and add sauce. Cook for another 3 minutes and add spinach. Cook for another 2 minutes or until the greens are wilted.