Spicy Turkey Stir-Fry With Crisp Garlic and Ginger
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons neutral oil, such as safflower or grapeseed
- 4garlic cloves, thinly sliced
- 1(2-inch) knob ginger, cut into matchsticks
- Fine sea salt
- 2tablespoons coconut oil or more neutral oil
- 3scallions, white and green parts separated, thinly sliced
- ¼teaspoon red-pepper flakes, plus more to taste
- 1pound ground turkey, preferably dark meat (or use ground pork)
- 2tablespoons lime juice, plus more to taste
- 1tablespoon fish sauce
- ½teaspoon soy sauce, plus more to taste
- ½teaspoon sugar or honey (optional)
- Cooked sticky or white rice, for serving
- ⅔cup cilantro leaves and tender stems, for serving
- ⅓cup torn basil leaves (or use more cilantro), for serving
- 1fresh bird’s-eye or serrano chile, thinly sliced, for serving
Nutritional analysis per serving (4 servings)
361 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 28 grams protein; 485 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
- Step 2
Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red-pepper flakes and cook for 1 minute.
- Step 3
Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don’t stir the meat too much, so it can turn deep brown.
- Step 4
Remove pan from heat and stir in lime juice, fish sauce and soy sauce. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.
- Step 5
Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.
Private Notes
Comments
Great! Doubled the scallions, used about 1/4 cup soy sauce, added a teaspoon of rice vinegar, and left out the honey. (I prefer savory to sweet). Next time, I will add sugar snap peas for crunch. I cooked the turkey first, then added the scallions, garlic, and ginger. I'd rather not have to scoop out food only to add it back later. This worked just fine.
I'm not a fan of the fish sauce. Is there something else that I could substitute that's not fishy?
I’ve made several larb recipes, and I like this one the best. Browning the meat and the inclusion of ginger make it wonderful. To avoid confusion with other recipes, I’ve taken to calling this one “Melissa Clarb.” I hope you will too.
Flavors were great Doubled lime, fish sauce, sugar , 2T soy sauce, garlic and ginger. Despite the extra added ingredients there was no extra sauce. Served in lettuce cups - rice, Meat plus herbs. Maybe triple next time. Super tasty tho! Will make again
This was missing something for me. Some crunch and veggies. Maybe sauté in some red bell pepper and celery like a kung pao. I found it needed way more lime juice. I liked the garlic and ginger flavor, would make double the amount next time. I served with sticky rice which was good. I doubled the herbs and added peanuts. That was a good move. Overall it was a fair amount of prep effort for an underwhelming payoff. Tasted “fine,” but probably won’t make again.
I don't know why this recipe calls for the removal of the garlic and ginger, then adding them back in. I just left them in the pan to cook with the ground turkey. I used chopped mint instead of basil because that's what I had on hand. This is an easy, tasty dish!