SPICY TURKEY STIR-FRY
This is an except from The Ultimate Bodybuilding Cookbook, copyright 2016, by Kendall Lou Schmidt
PREP TIME: 5 MINUTES / COOK TIME: 20 MINUTES
This filling and yummy—even with no noodles—variation to Mongolian barbecue is worth every bite. Pack it up in separate containers for five days of flavorful meals.
Dairy-Free / Gluten-Free
1 (8-ounce) can water chestnuts, drained
1 (8-ounce) can sliced bamboo, drained
1 (14-ounce) can sprouts, drained
1 bunch fresh cilantro, chopped
3 to 5 tablespoons soy sauce (gluten-free, if desired) or liquid aminos
1 pound 99% fat-free ground turkey
1 medium onion, chopped
3 tablespoons minced garlic
Ground red pepper, as desired
1 large eggplant, chopped
3 to 5 tablespoons gluten-free Szechuan sauce
1. In a large nonstick pot over medium-high heat, cook the turkey, onion, garlic, and red pepper (used to your preferred spiciness) until the turkey is lightly browned, about 5 minutes, stirring occasionally.
2. Add the eggplant and Szechuan sauce. If you are not a fan of spiciness, you could start with 3 tablespoons and add more if desired. Cook covered for about 5 minutes, stirring occasionally, until the eggplant is browned.
3. Add the water chestnuts, bamboo, sprouts, and cilantro. Add soy sauce to your preferred saltiness. Cook covered at a low simmer for about 8 more minutes, stirring occasionally.
4. Divide among five plates and serve.