Ginger-Scallion Ground Turkey Stir-Fry
A savory, gingery turkey stir-fry served over rice that highlights the clean flavor of ground turkey.
Recipe Author
Riff Kitchen@riffkitchen
Asian-inspiredDinnerHigh Protein
Ginger-Scallion Ground Turkey Stir-Fry
A savory, gingery turkey stir-fry served over rice that highlights the clean flavor of ground turkey.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 12 cook
- 22 min
- servings
- 4
- effort
- Medium
Chef's note
The ginger and soy base cuts through the turkey's mildness, creating a balanced, high-protein weeknight meal.
Method
7 steps · tap one to tick it off
Tips
Let the turkey brown before breaking it. Lean ground turkey turns gray and steamy if stirred constantly. Leave it flat for a couple of minutes to brown, then crumble it.
Mix the sauce before the pan heats. The garlic and ginger need only a minute, and hunting for bottles meanwhile is how they burn. Have the sauce whisked and ready.
Pour off any water before saucing. Some ground turkey releases a lot of liquid. If the pan is wet after browning, drain it, or the sauce will not reduce and coat.
Swaps
No oyster sauce? Hoisin, a little less since it is sweeter, or extra soy sauce with a pinch of sugar.
No soy sauce? Tamari, the same amount, or coconut aminos with a pinch more salt.
No sesame oil? Leave it out and finish with toasted sesame seeds for some of the nutty flavor.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the green scallion tops separate if you can; they wilt.
Freezer: 2 to 3 months for best quality. The turkey comes back slightly drier; add fresh scallion greens after reheating.
Reheat: In a skillet over medium heat with a splash of water, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
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Chef's note
The ginger and soy base cuts through the turkey's mildness, creating a balanced, high-protein weeknight meal.
Instructions
Follow the steps to perfection.
Tips
Let the turkey brown before breaking it. Lean ground turkey turns gray and steamy if stirred constantly. Leave it flat for a couple of minutes to brown, then crumble it.
Mix the sauce before the pan heats. The garlic and ginger need only a minute, and hunting for bottles meanwhile is how they burn. Have the sauce whisked and ready.
Pour off any water before saucing. Some ground turkey releases a lot of liquid. If the pan is wet after browning, drain it, or the sauce will not reduce and coat.
Swaps
No oyster sauce? Hoisin, a little less since it is sweeter, or extra soy sauce with a pinch of sugar.
No soy sauce? Tamari, the same amount, or coconut aminos with a pinch more salt.
No sesame oil? Leave it out and finish with toasted sesame seeds for some of the nutty flavor.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the green scallion tops separate if you can; they wilt.
Freezer: 2 to 3 months for best quality. The turkey comes back slightly drier; add fresh scallion greens after reheating.
Reheat: In a skillet over medium heat with a splash of water, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix