Stir fried turkey and veggie slaw

    (42)
    25 min

    This colorful dinner is made with turkey mince, cabbage coleslaw mix, red pepper, fresh ginger and soy sauce. You could use chicken, leftover turkey or tofu instead of ground turkey, if you prefer.


    2 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon hot chilli sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon soy sauce
    • 1 1/2 teaspoons minced fresh ginger
    • 1 teaspoon agave syrup
    • 1 tablespoon olive oil
    • 1 tablespoon sesame oil
    • 450g turkey mince or leftover roast turkey
    • 1/2 teaspoon salt
    • 1/2 tablespoon ground black pepper
    • 225g cabbage slaw mix
    • 1/2 red pepper, diced
    • 2 spring onions, sliced, or more to taste
    • 2 cloves garlic, minced
    • 1 tablespoon sesame seeds

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Mix hot chilli sauce, rice vinegar, soy sauce, ginger and agave syrup together in a small bowl to make a sauce.
    2. Heat olive oil and sesame oil in a wok or large pan over medium heat. Add turkey; cook for about 6 minutes, or until cooked through. Season with salt and pepper. Transfer to a bowl, reserving juices in the wok.
    3. Combine coleslaw mix, red pepper, spring onions and garlic in the wok; cook and stir over medium heat until it is slightly wilted, 1 to 2 minutes. Add sauce; mix to combine, about 1 minute. Return turkey to the wok and stir until heated through, 2 to 3 minutes.
    4. Sprinkle sesame seeds on top before serving.

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    Reviews & ratings
    Average global rating:
    (42)

    Reviews in English (35)

    by
    1

    I made this recipe to the T except I used ground venison in place of turkey. I can't eat turkey. This is a fabulous dish. We both really enjoyed it. It was super fast to prepare, so I will be making this often. I used minced garlic from a jar and the tube of ginger you can buy in a paste. Talk about being able to throw something together fast.  -  17 Jan 2018  (Review from Allrecipes US | Canada)

    by
    0

    I tweak up as usual. Added 1T. Sambal Olek, 1 clove minced garlic, shaoxing (sp?) Chinese cookingwine, and sesame oil to the sauce mixture. I added snap peas and additional shoestring cut carrots to the listed veg. and, sauteed the veg for a minute or two b4 adding the slaw. The variations are only limited to your imagination. ie ground pork, beef, chicken, lamb or seasoned cubed tofu. As for the veg, celery, baby bok choy, baby corn, zucchini or yellow summer squash, bean sprout. leaf spinach or chopped kale. It cooking not rocket science......make it YOUR OWN!  -  18 Apr 2018  (Review from Allrecipes US | Canada)

    by
    0

    We loved this. I doubled the sauce but instead of 2 tbsp of hot sauce, I used 1 1/2 and used Coconut Aminos or Bragg Liquid Aminos. I had a bunch of extra veggies from a veggie tray, including broccoli, snap peas, cauliflower, and mushrooms. I added the firmer veggies after cooking the turkey for a couple of minutes to my wok and then added others in stages, stirring and covering in between. I added the garlic last and reserved the green onions. Continued to flow recipe and after the turkey was fully incorporated, added the green onions and cooked for another minute or so. Removed from heat and added sesame seeds. Husband served over brown rice ramen noodles, and I made wraps with mine with steamed collared greens. I added some shiritake rice, raw green onions, and a little more sesame seeds to my wrap. We had a salad on the side, but with the extra veggies, we did not need it. I also served it with Kimchi on the side, and husband like mixed into his bowl. Yummy and easy meal and can be made so many different ways!  -  04 Apr 2018  (Review from Allrecipes US | Canada)

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