SPICY TURKEY STIR-FRY

This is an except from The Ultimate Bodybuilding Cookbook, copyright 2016, by Kendall Lou Schmidt

SERVES 5

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.

 

 PEr SErving (1/5 total recipe)

Calories 175 Carbohydrates 16g Fat 1.4g Protein 24.2g