5ouncesmushrooms (I used cremini)cut into quarters
1mediumred bell pepperchopped
2cupsbroccoli floretscut small
Salt & pepperto taste
Optional, for serving: chopped scallions, sesame seeds
3tablespoonslow-sodium soy sauce
1/2teaspoonapple cider vinegar or rice vinegar
Prep all ingredients before getting started. Add the sauce ingredients to a bowl and whisk together.
Add one tablespoon of olive oil and the ground turkey to a large skillet and sauté it until it's cooked through over medium-high heat (about 8-10 minutes), breaking the meat up with your spoon as you go along.
Transfer the meat to a plate or bowl.
Add the rest of the olive oil to the same skillet and sauté the onion for about a minute.
Add in the remaining vegetables and cook them for 3-4 minutes, stirring often. Veggies will end up tender-crisp, but you can cook them for a bit longer if you prefer.
Add the turkey back into the skillet, then stir in the sauce. Let it bubble up for a minute or two so it thickens a bit (this isn't a super thick sauce). Continue stirring so everything is nicely coated. Season with salt & pepper as needed.
Serve over rice or noodles. I served it with chopped scallions sprinkled on top.
Hoisin sauce can be found in the Asian foods section of most grocery stores.
I keep a piece fresh ginger in the freezer in a ZipLoc bag. It's much easier to grate when it's frozen (I use my Microplane to grate it), and I know it's always there vs. going bad somewhere in my fridge!
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.