Name: Ground Turkey Stir-Fry with Summer Vegetables
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb ground turkey; 2 tbsp neutral oil (such as canola or grapeseed); 1 red bell pepper, sliced; 1 small zucchini, sliced into half-moons; 1/2 yellow onion, thinly sliced; 2 cloves garlic, minced; 1-inch piece ginger, peeled and minced; 2 tbsp low-sodium soy sauce; 1 tbsp rice vinegar; 1 tsp sugar; 1 tsp toasted sesame oil; Salt and pepper to taste; 2 cups cooked jasmine rice (for serving); 2 scallions, sliced (for garnish, optional)

Ground Turkey Stir-Fry with Summer Vegetables

TangyCinnamon0367

This ground turkey stir-fry is inspired by the principles of 'wok hei,' delivering a punchy, savory flavor with a whisper of smokiness thanks to high-heat cooking. Quick browning of the turkey ensures a juicy, tender bite, while charred summer vegetables bring vibrant color and crunch. The sauce is a balance of salty, tangy, and just a touch sweet, finished with fragrant sesame oil. It's a perfect weeknight dinner that’s light yet satisfying, ideal for late-summer evenings when you crave something fresh but hearty. Enjoy a dish that’s both healthy and restaurant-worthy, right from your home kitchen.

Ingredients

Instructions

Heat a wok or large skillet over high heat until smoking. Add 1 tbsp of the neutral oil, swirling to coat.
Add ground turkey, season lightly with salt and pepper, and cook in a single layer, undisturbed, for 2 minutes to brown. Break up with a spatula and continue cooking until nearly cooked through, about 3-4 minutes. Transfer turkey to a bowl and set aside.
Return the wok to high heat, add remaining 1 tbsp oil. Add onion, bell pepper, and zucchini. Stir-fry constantly for 2-3 minutes until vegetables are crisp-tender and slightly charred.
Add garlic and ginger, toss for 30 seconds until fragrant.
Return turkey to the wok. Add soy sauce, rice vinegar, and sugar. Toss everything together for 1-2 minutes until the sauce glazes the meat and vegetables.
Turn off the heat and drizzle with toasted sesame oil. Toss once more to combine.
Serve immediately over hot jasmine rice. Garnish with sliced scallions if desired.