Japanese Ground Turkey and Vegetable Stir Fry

This vegetable-heavy, delicious turkey stir fry is relatively healthy and draws inspiration from Japanese cuisine as it strives to sooth and satisfy you while you eat it.  It offers an enjoyable and complex savory, umami, and slightly spicy flavor, but it comes together quickly and easily. It can be made gluten-free if you use gluten-free soy sauce or tamari and gluten-free miso paste.

 Ingredients

1 pound ground turkey

4-6 cups bok choy, sliced and separated whites from green leaves

1 bell pepper, sliced

2 medium carrots, thinly sliced

2 teaspoons of neutral cooking oil

1 clove garlic, minced

1 teaspoon grated ginger

 

Sauce:

3 tablespoons soy sauce

2 tablespoons mirin

2 teaspoons white miso paste

1 teaspoon sesame oil

½ teaspoon chili oil (or more to taste)

 

Heat the oil in a pan over medium heat. Add the ground turkey and break into crumbles, cooking until no longer pink, 5-7 minutes. Transfer to a plate.

Stir fry carrot and bell pepper for 3-4 minutes, stirring constantly. Add the garlic and ginger for 30 seconds.

Add bok choy stems and cook for 2 minutes. Add leafy parts for another minute or two, until wilted.

Return the meat and pour in the sauce. Toss for a minute or two until vegetables are coated and the sauce thickens.