Instructions

Step 1

Heat a large frying pan / skillet with a tight-fitting lid over medium-high heat. Leave the lid off and add the turkey, breaking it up with a wooden spoon as it cooks. Once it is cooked through and no longer pink, drain any excess drippings from the pan and set the turkey aside.

Step 2

To the same skillet, add the oil. Once warm, add the cabbage and carrot. Stir to coat in the oil and sauté for a minute. Add the water then cover with the lid. Cook for 4 to 5 minutes or until the cabbage wilts down and carrot is just tender.

Step 3

Meanwhile, in a small mixing bowl combine the soy sauce, lime juice, garlic and ginger. Set aside.

Step 4

Add the cooked turkey back to the skillet and stir to mix. Add the soy sauce mixture and stir to combine everything. Cook for another 2 to 3 minutes to allow the flavors to develop.

Step 5

Divide evenly between plates and serve with lime wedges, if using. Enjoy!

Notes About Recipe

• Leftovers
  Refrigerate in an airtight container for up to three days.

• More Flavor
  Add maple syrup or honey, hot sauce, sesame oil or green onion to the soy sauce mixture. Season with additional salt as needed.

• Additional Toppings
  Top with cilantro.

• No Turkey
  Use ground chicken or pork instead.

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