This veggie packed stir fry is the perfect weeknight meal. It only takes 20 minutes, or less, to make, and it’s all in one pan. We utilize premade broccoli slaw to cut down on chopping time, and sugar snap peas that require no prep at all. When you add the garlic, ginger, lime, and cilantro, you get a meal that’s packed with flavor. You’ll definitely want to add this into your weekly dinner rotation.
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Let the cooking begin!
The steps:
- First, you’ll want to heat a large skillet. I used a 12in cast iron skillet.
- You’ll add the ground turkey and break it up into small pieces. Then you’ll add the diced onion and cook until the turkey is about 3/4 of the way done.
- Next, you’ll add the rest of the veggies, these being the sugar snap peas and broccoli slaw, and you’ll stir and cook until they’re tender. You can find the sugar snap peas and broccoli slaw in the packaged veggie part of your grocery store.
- Then, add your salt and pepper, garlic, and ginger to the pan to season.
- Finally, pour your coconut aminos over the mixture and stir to combine.
- To serve your stir fry, add your preferred grain to your bowls first. I used cooked quinoa, but you can use rice or cauliflower rice too.
- Add your meat and veggie mixture to the bowls and then top with a squeeze of lime, a pinch of fresh cilantro, and a sprinkle of nuts (I prefer cashews or pumpkin seeds).
- Enjoy!
Substitutions:
- You can sub ground beef or pork for the ground turkey.
- Feel free to add or sub other veggies. The sugar snap peas and broccoli slaw are great because they’re so easy to add in, but do what works for you.
- Garlic powder and ground ginger can be used in place of fresh. I would suggest about 2 tsp garlic powder and 2 tsp ground ginger.
- Soy sauce can be used in place of coconut aminos, but you might want to add a little less than what’s in the recipe. Coconut aminos tends to be less salty and pungent than soy sauce. Add a little at a time and taste.
- You can make this nut free by using seeds on top, or omitting nuts/seeds all together.
Suggested kitchen items:
- 12in Cast iron skillet. These are so versatile. They can go from the stovetop to the oven and are one of the cleanest cooking pans out there. I don’t have a link to the exact one I have, but linked is a very similar one.
- Teak wood spoon. This set is beautiful. I love using wooden utensils, because they don’t scratch your pots and pans.
- Garlic press. Oh man, I love this thing. No more fiddling with garlic cloves, you just smash them instead.
- Reusable chop sticks. These are fun if you enjoy using chop sticks. They’re sturdy, easy to hold, and really nice looking.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
20 Minute Veggie Packed Stir Fry
(Paleo, Whole30, GF, DF, Soy free, Egg free)
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 lb ground turkey
- ½ yellow onion diced
- 8 oz sugar snap peas
- 12 oz broccoli slaw
- 1½ tsp sea salt or to taste
- ¼ tsp black pepper or to taste
- 3 cloves garlic chopped
- 2 Tbsp fresh ginger microplaned
- ¼ cup coconut aminos or soy sauce
- 3 cups quinoa or rice cooked
- 2 limes cut into wedges, for serving
- cilantro for topping
- cashews or other nuts for topping
Instructions
- Heat a large skillet over medium-high heat. Add the olive oil.
- Add the ground turkey to the pan and break up into small pieces. When it's sufficiently broken up, add the diced onion and cook until the meat is about 3/4 of the way cooked.
- Put the sugar snap peas and broccoli slaw into the pan and stir and cook until the veggies are tender and the ground turkey is cooked. This should take about 7-10 minutes.
- Season the mixture with salt and pepper, and then add in the garlic and ginger. Cook for about 1 minute, or until you just start to smell the aroma of the garlic and ginger.
- Pour the coconut aminos over everything and stir to combine.
- Serve by first putting your grain (quinoa, rice, cauliflower rice) into bowls, and then topping with the meat and veggie mixture. Squeeze a lime wedge over each bowl, and finish with fresh cilantro and cashews (or your favorite nut/seed).
