NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

2 cups baby bok choy

1 tsp avocado oil

1 tsp toasted sesame oil

2 cloves garlic

1 tbsp fresh ginger

2 tbsp coconut aminos

1 tbsp rice vinegar

2 stalks green onions

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 2

  Add the ground turkey, sea salt, and black pepper to the skillet, breaking the meat into small crumbles with a spatula until browned and cooked through.

• 3

  Stir in the minced garlic and grated ginger, sautéing for about 1 minute until the aromatics are fragrant.

• 4

  Toss in the chopped baby bok choy and red pepper flakes, stirring frequently for 2-3 minutes until the green leaves are wilted and the white stems are tender-crisp.

• 5

  In a small bowl, whisk together the coconut aminos and rice vinegar, then pour the sauce over the turkey and vegetable mixture.

• 6

  Stir everything together for another minute to allow the flavors to meld and the sauce to glaze the ingredients.

• 7

  Remove from the heat, drizzle with the toasted sesame oil, and garnish with sliced green onions before serving immediately.