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New Recipe!
This is a low-carb version that substitutes processed cauliflower for the traditional rice of stir fry.
Extremely satisfying with tons of texture and taste! Serves 4-6.
Ingredients
Directions
8-12 oz ground turkey
2-4 T olive oil
1 small head cauliflower, processed into the size of rice grains
1 t salt, pepper to taste
1 package broccoli slaw
2 red/yellow peppers, sliced thinly
1 8-oz package of sliced white bella mushrooms
2 T fresh ginger, chopped
1 T garlic, chopped
1 package shirataki spaghetti; drained, rinsed and chopped or cut up a little bit
2 T soy sauce
1-2 T Kikkoman Ponzu citrus dressing
2-3 T cilantro, chopped
In a large saute pan or shallow large pot, heat (medium to high heat) 1 T olive oil and cook turkey, breaking it up as it cooks until mostly done. Remove to a bowl. Add more oil and cook cauliflower 5 minutes, stirring as it cooks. Remove and place with turkey. Toss together in salt.
Add more oil to pan as needed. Cook broccoli slaw, ginger, garlic, and peppers about 8 minutes until done to liking. Push to one side of the pan and break a large egg into the space and scramble. Add shirataki spaghetti and mix all together.
Add soy sauce and citrus dressing, heat through. Remove from heat and stir in the fresh chopped cilantro. An additional suggestion is srirarcha sauce if you like spicy and toasted sesame seeds for added flavor.
Recipe PDF found below with no photos, only ingredients and directions.
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