Ingredients
- 4 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 2 1/2 teaspoons rice cooking wine
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup water
- 2 tablespoons olive oil
- 1 pound lean ground turkey
- 1 medium onion diced
- 3 cloves garlic minced
- 2 1/2 teaspoons fresh ginger grated
- 1 red bell pepper sliced
- 1 1/2 cups broccoli florets
- 1 1/2 cups snap peas or green beans trimmed
- Green onions chopped, for garnish
- Sesame seeds for garnish, optional
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, rice wine, sesame oil, cornstarch, red pepper flakes, and water until the sugar is dissolved. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and no longer pink (about 8-10 minutes). Add the onion, garlic, and ginger; cook for another 2 minutes until they soften.
- Stir in the bell pepper, broccoli, and snap peas, and fry for 3-5 minutes to keep them crisp-tender.
- Pour in the prepared sauce and stir well, cooking for an additional 2 minutes until everything is heated through and nicely coated.
- Divide the stir fry among plates and serve over steamed rice or noodles. Garnish with green onions and sesame seeds if using.
