This flavorful and nutritious ground turkey stir fry, with mushrooms, carrots, celery, and a spicy sauce, comes together quickly on those busy weeknights. Serve with your favorite rice. I often whip up a batch on Sundays for meal prep.
1/4 cup low-sodium soy sauce
1 tablespoon honey
1 tablespoon gochujang (Korean hot pepper paste)
1 teaspoon sesame oil
2 cloves garlic, minced
3 tablespoons vegetable oil, divided
8 cremini mushrooms, sliced
3 green onions, white and green parts separated, thinly sliced
3 carrots, peeled and thinly sliced diagonally
3 stalks celery, thinly sliced diagonally
1 pound lean ground turkey
salt and freshly ground black pepper to taste
Whisk together soy sauce, honey, gochujang, sesame oil, and garlic in a small bowl; set aside.
Heat 1 tablespoon vegetable oil in wok or large skillet over medium-high heat. Add mushrooms, white parts of green onions, carrots, and celery. Stir-fry veggies, stirring constantly, until crisp-tender, about 4 to 6 minutes. Transfer to a bowl.
Heat remaining 2 tablespoons vegetable oil in the wok. Add ground turkey and cook, stirring every 15 to 20 seconds, and break up any large chunks, until evenly browned, about 5 to 6 minutes.
Return veggies to the wok and pour sauce over top. Stir to combine and simmer for 2 to 3 minutes. Top with green parts from green onions and season to taste with salt and pepper.
