I made this Sunday night for dinner and it was delicious, so good I couldn’t wait to have the next two nights for dinner too! It was quick, easy, and healthy which is the trifecta in my book! Hope you enjoy this one too ..
1 lb extra lean ground turkey (for vegetarian omit)
1/2 head yellow cabbage
1/2 head red cabbage
1 small onion, chopped
1 cup of shaved carrots
1 cup of sliced mushrooms
1 tbls sesame oil
1 tablespoon of Gluten Free Thai Peanut Sauce
1 -2 tablespoons of coconut oil
1 tsp ginger, minced
3 cloves of garlic
1 6 ounce can of diced water chestnuts
green onion for garnish
in a large Wok or Skillet place coconut oil, sesame oil, onion, and ground turkey over medium heat.
When turkey has browned toss in the cabbage, mushrooms, and carrots and continue cooking until cabbage becomes soft.
Next add thai peanut sauce, ginger, garlic, and water chestnuts and continue to cook for 8 to minutes (maybe adjusting stove to medium-low stirring frequently.}
remove from heat.
Top with diced green onion and serve.
For added deliciousness top with crushed raw cashew and/or unsweetened coconut flakes.
- 1 cup fresh chopped scallions