Ground Turkey Stir Fry Recipe

Ingredients

• 120 ml (½ cup)chicken broth
• 60 ml (¼ cup)hoisin sauce
• 15 ml (1 tablespoon)dry sherry (or Shaoxing wine)
• 10 ml (2 teaspoons)white vinegar
• 5 ml (1 teaspoon)cornflour
• 30 ml (2 tablespoons)high-heat cooking oil, such as grapeseed or avocado oil
• 3 clovesgarlic, minced
• 1 smallonion, finely chopped
• 15 ml (1 tablespoon)ginger, minced
• 454 g (1 pound)ground turkey
• 1 eachred and yellow pepper, diced
• About 100 g (1 cup)scallions, chopped
• 15 ml (1 tablespoon)sesame seeds, toasted if desired

Instructions

1. 1

   Mix the sauce

   Whisk the chicken broth, hoisin sauce, sherry, vinegar and cornflour together in a small dish.

2. 2

   Soften the vegetables

   Heat the oil in a large, heavy frying pan or wok over high heat. Add the garlic, onion and ginger, then stir-fry for about 3 minutes, until the onion begins to soften and turn translucent.

3. 3

   Cook the turkey

   Add the turkey and break it apart with a spatula. Cook for about 5 to 6 minutes, crumbling the meat as it cooks, until it is pink in only a couple of spots.

4. 4

   Add peppers and sauce

   Add the peppers and the prepared sauce. Cook, stirring often, for 5 to 6 minutes, until the peppers are tender and the sauce has thickened.

5. 5

   Finish and serve

   Stir in the scallions and take the pan off the heat. Sprinkle with sesame seeds before serving.

What is ground turkey stir-fry?

Stir-frying is a quick-cooking method associated with Chinese cooking, using high heat and frequent stirring to cook ingredients rapidly. This home-style version uses ground turkey, peppers and a glossy hoisin-based sauce.

Ground meat cooks quickly and picks up the sauce throughout, while the peppers add sweetness and colour. Ginger, garlic and scallions bring freshness to the rich, savoury flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 265 calories, 29g protein, 13g carbs, 11g fat.

The turkey provides most of the protein, while the oil and sesame seeds contribute much of the fat. Hoisin sauce, onion and peppers supply most of the carbohydrates. For a more balanced plate, serve it with a modest portion of rice and add extra vegetables if you like.

Build a balanced sauce

Hoisin: It gives the sauce its savoury-sweet base, so taste it before adding any extra seasoning.

Broth and vinegar: Broth loosens the hoisin, while vinegar adds a tangy note. Whisking in the cornflour before it reaches the pan helps it thicken evenly.

Get the aromatics going

Garlic, onion and ginger: Give these about 3 minutes over high heat, stirring so they soften without catching. The onion should begin to look translucent before the turkey goes in.

Keep the ingredients moving as they cook; the hot pan is useful for speed, but aromatics can scorch if left in one place.

Break up the turkey

Use the edge of a spatula to crumble the turkey into small pieces as it cooks. Smaller pieces cook more evenly and are easy to coat in sauce.

The recipe gives 5 to 6 minutes for this stage, followed by another 5 to 6 minutes with the peppers and sauce. Check that the turkey is cooked through before serving.

Watch the peppers and sauce

Add the peppers with the sauce so they cook while it thickens. Stir often and look for peppers that are tender but still hold their shape, with sauce that clings to the turkey.

If the pan is crowded, the ingredients may release moisture instead of cooking briskly. Use a large pan or wok and avoid adding the ingredients in a heap.

Finish with fresh toppings

Scallions: Stir them in after removing the pan from the heat so their flavour stays fresh.

Sesame seeds: Sprinkle them over just before serving; toasting is optional. Serve the stir-fry on its own or with rice, noodles or another grain.

Recipe notes & tips

• Whisk the sauce before heating the pan so the cornflour is evenly distributed.
• Dice the peppers and chop the scallions before you start cooking; the stir-fry moves quickly once the pan is hot.
• Use a large, heavy pan or wok to give the ingredients room to cook.
• Stir the aromatics frequently so the garlic and ginger do not catch over high heat.
• Stir often after adding the sauce to help it thicken evenly around the turkey and peppers.

Variations

• Use Shaoxing wine: Substitute it for the dry sherry as suggested in the recipe.
• Change the peppers: Use two peppers in other colours if that is what you have to hand.
• Add heat: Stir in chilli to taste for a spicier version.
• Serve with noodles: Spoon the stir-fry over cooked noodles for a more substantial meal.
• Toast the sesame seeds: Toast them before sprinkling for a nuttier finish.

Common mistakes to avoid

• Skipping the sauce whisk: Cornflour can settle in the liquid; whisk it again just before adding it to the pan.
• Crowding the pan: The ingredients may steam rather than cook briskly; use a large pan or cook in batches.
• Leaving the aromatics unattended: Garlic and ginger can scorch over high heat; stir them frequently.
• Breaking the turkey into large clumps: They cook less evenly; crumble the meat with a spatula as it cooks.
• Cooking the sauce without stirring: It may thicken unevenly; stir often during the final 5 to 6 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a frying pan over medium heat, stirring until piping hot; add a small splash of broth if the sauce has become too thick.

Frequently asked questions