Turkey and Edamame Stir-Fry

Name: Turkey and Edamame Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 pound ground turkey (99% lean); 1 package shelled edamame (10-ounce package, thawed); 1 package riced cauliflower (12-ounce package); 1 red bell pepper (diced); 3 clove garlic (minced); 1 tablespoon fresh ginger (minced); 3 green onions (thinly sliced); 2 tablespoon low-sodium tamari (gluten-free); 1 tablespoon olive oil; 1 tablespoon toasted sesame oil; 0.5 teaspoon salt; 0.25 teaspoon crushed red pepper flakes

Savory lean ground turkey and sweet edamame tossed with crisp bell peppers, ginger, and garlic over a bed of light cauliflower rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Chinese
Difficulty: Easy
Cost: $4.62/serving

Dietary

High-Protein
Low-Cholesterol
Low-Carb
Dairy-Free
Gluten-Free
Nut-Free
Egg-Free
Low-Sugar
Low-Fat
Low-Saturated-Fat
Low-Calorie

Ingredients

1 pound ground turkey (99% lean)
1 package shelled edamame (10-ounce package, thawed)
1 package riced cauliflower (12-ounce package)
1 red bell pepper (diced)
3 clove garlic (minced)
1 tablespoon fresh ginger (minced)
3 green onions (thinly sliced)
2 tablespoon low-sodium tamari (gluten-free)
1 tablespoon olive oil
1 tablespoon toasted sesame oil
0.5 teaspoon salt
0.25 teaspoon crushed red pepper flakes

Instructions

Heat 1/2 tablespoon of the olive oil in a large skillet over medium-high heat. Add the riced cauliflower and 1/4 teaspoon of the salt, cooking for 4 to 5 minutes until tender and moisture has evaporated. Divide evenly into bowls and keep warm.
In the same skillet, heat the remaining 1/2 tablespoon olive oil over medium-high heat. Add the ground turkey, breaking it apart with a wooden spoon, and cook for 5 to 6 minutes until no longer pink and browned throughout (internal temperature reaches 165°F).
Add the red bell pepper, garlic, fresh ginger, and crushed red pepper flakes to the skillet. Sauté for 2 to 3 minutes until the vegetables are fragrant and crisp-tender.
Stir in the shelled edamame, low-sodium tamari, toasted sesame oil, and remaining 1/4 teaspoon salt. Cook for 2 minutes until heated through and thoroughly coated in sauce.
Remove from heat, fold in the sliced green onions, and serve warm over the prepared cauliflower rice.

Notes

Leftovers store exceptionally well in airtight containers in the refrigerator for up to 4 days and reheat quickly in the microwave or a hot skillet.

Nutrition (per serving)

Calories: 291
Protein: 34.2 g
Carbohydrates: 14 g
Fat: 9.9 g
Fiber: 5.2 g
Sodium: 751 mg
Saturated Fat: 1.7 g
Sugar: 5.2 g
Cholesterol: 70 mg