Ground Turkey Thai Stir-Fry

Step 1: Whisk together the lime juice, fish sauce, Sriracha sauce, soy sauce, and Agave nectar to make the stir-fry sauce.

Step 2: Cut the onion into thin slivers.

Step 3: Cut the red bell pepper into strips.

Step 4: Peel and slice the garlic very thinly.

Step 5: Heat the wok or large heavy frying pan over medium-high heat for about 1 minute before you add the oil.

Step 6: Then add the 1 tablespoon of olive oil and the sesame oil, heat about 45 seconds (or until it looks shimmery).

Step 7: Add the garlic cloves, and cook the garlic just until it’s fragrant. When you smell garlic (less than one minute) remove the garlic and set aside.

Step 8: Add the onion slivers and bell pepper strips to the wok and stir-fry for 1-2 minutes (just until they’re starting to soften), then remove to a bowl with the reserved garlic.

Step 9: Add the other teaspoon of oil if it seem like you need it.

Step 10: Then add the ground turkey and stir-fry 5 minutes, breaking apart with a turner as it cooks.

Step 11: Cook the turkey until any liquid evaporates completely and the turkey is starting to get lightly browned.

Step 12: Add the vegetables back into the wok, stirring to combine with the meat, and cook about 1 minute.

Step 13: Add the chopped basil and cook about 1 minute more, just until the basil starts to wilt.

Step 14: Then add the stir-fry sauce, except for 2 tablespoons of it (to mix with the corn starch) and stir to distribute it in the meat/veggie mixture.

Step 15: Cook about 2 minutes more, until the whole dish is hot.

Step 16: Add corn starch to cold reserved sauce mixture and stir to make a slurry. Add to meat mixture and stir in to thicken. Cook 1 minute, then serve. I like to serve it over cooked rice.

Step 17: *I use my Very Low Sodium Soy Sauce Substitute, recipe #5145, to lower the sodium since the fish sauce has so much.