Turkey Shiitake Cabbage Stir Fry
This week’s recipe is perfect for that incremental spring weather. The freshness of cilantro and ginger balance the hardiness of the winter cabbage making this our go to springtime comfort food meals.
Cabbage is a cruciferous vegetable known for its antioxidant and sulfuric compounds which support the detoxification system and decrease inflammation. Cabbage is also rich in the minerals calcium, magnesium and potassium. The high amount of fiber in cabbage supports a healthy digestive system as well.
Gluten-free, dairy-free, egg-free, soy-free (if coconut aminos used) and no processed sugar.
Prep time: 20 minutes
Total time: 30 minutes
1 lb ground turkey
3 oz shiitake mushrooms, sliced thin
1 lb Napa cabbage, chopped (or sub green cabbage)
1 T fresh ginger, peeled and chopped fine
3 spring onions, green and white parts
2 T coconut aminos or tamari
1 T rice wine vinegar
1 t red chili flakes
2 garlic cloves, minced
1 T coconut oil
Toppings per serving:
2 T fresh cilantro
¼ c bean sprouts
1. Melt coconut oil in a skillet on medium. Add turkey breaking apart into small chunks.
2. When turkey is almost cooked through add in the ginger, chili flakes, garlic and shiitake and sauté on low-medium for 5 minutes.
3. Add in cabbage and sauté for an additional 3-5 minutes, stirring occasionally.
4. Serve in bowls topped with cilantro and bean sprouts. Can also be served over brown rice.