Nicole’s “I threw my kitchen sink into a stir-fry” Stir-Fry
I hope you don’t have a problem with sodium, because on this low/no-carb diet with Mike, I’m craving anything that has the slightest ounce of “naughtiness” to it. I was day-dreaming of lettuce wraps from P.F. Changs, but you know… I can make these things myself. This meal could cost you up to $20, but it all depends on the pricing of your produce. It can feed up to five to six people so, if this were an appetizer, it would cost you $3.30 to $4 per person. We however, were hungry hippos after swimming at Comstock Park, so we ate massive amounts.
1 Diced Carrot
2 Diced Celery Stalks
1 Cup Diced Cabbage
1/4 Diced White Onion
3 Cloves Garlic
1 Tbsp Ginger
Handful Green Beans (Diced)
Handful Bean Sprouts (Diced)
1 Diced Yellow Pepper
1 Diced Red Sweet Pepper
20 Oz Ground 93% Lean Turkey
1 Package Hydro… Butter Lettuce
1/4 Soy Sauce
1 Tbsp Worcestershire
2 Tbsp Asian Stir Fry Oil
Dash of Garlic Powder
2 Tbsp Sriracha
1 Tbsp Brown Rice Vinegar
1. You’ll spend 30-40 minutes doing veggie prep. Diced each veggie as directed and toss it into one bowl.
2. Heat the Asian Stir Fry Oil in a wok or large pan.
3. Brown ground turkey.
4. Drain the remaining water after its cooked.
5. Add in a bit more oil and heat.
6. Add vegetables.
7. Add the sauce in increments so it evaporates and doesn’t leave a watery mess at the bottom. Keep the pan hot!
8. Once the liquids dry up, take off of heat.
9. Serve the lettuce in its container after washing. Rip off a leaf as you serve it.
10. Place healthy spoonful of stir-fry in lettuce and enjoy!
Nutritional Facts: Mike has put together this handy-dandy nutritional facts sheet. We apologize for the 952.5 mg of sodium per serving of five, but it’s num nums!