Turkish and Zucchini Fried {easy 20-minute meal}

When the clock ticking and dinner need to happen Nowthis is my preferred Turkish and zucchini stir-fry. It’s healthier than takeaway, perfect for dining, and is completely family-approved.

The homemade sauté sauce sauce is scattered, gums, a little spicy (but not too much!) and gathers with the pantry staples within minutes. I usually double the sauce because my kids love drizzling rice with drizzle. Place it on rice, cauliflower rice, and even wrap it with lettuce leaves for low carbs.

Want more stir-frying? Next try these Asian-style recipes: pineapple chicken sauté, relaxed salmon sauté, chicken and asparagus sauté.

Before you begin

Here are some quick tips to give you success:

• Double the sauce If you like extra sauce (or plan to put it on rice or noodles).
• Cut zucchini into half a month Quick, cook and bite.
• Use pre-drilled or frozen garlic and ginger Save time. There is no shame in the shortcut!

93% than 99% lean ground turkey?

93% lean earth turkey hits the perfect balance as it is lean enough to keep the dishes light, but it has enough fat to stay juicy and delicious. Unlike super leaf turkey (which may dry out), this blend of brown is great and absorbs the fried sauce well without greasiness.

How to make Turkish Fried

The easiest thing to do all week! Here’s how to do this:

1. Mix sauce

First stir the fried sauce evenly.

2. Cook vegetables

In a large skillet, stir-fry vegetables (such as zucchini, bell pepper, broccoli or peas) until tender.

hint: Since zucchini have more than 90% water, they tend to quickly become mushy. To prevent this, make sure to cook the zucchini until slightly tender but not seem to be finished. It will continue to cook!

3. Boil protein

Next, cook the turkey until cooked and browned. Break it down or flip it as needed for a good texture and flavor.

4.

Add the protein to the vegetables back to the skillet, pour in the sauce, and stir everything together. Let it cook for a few minutes until the sauce thickens and everything is coated and hot.

Changes and swaps

Want to change something to make this meal yourself? Here are some simple customizations:

• Exchange vegetables: This recipe loves diversity. Bell peppers, mushrooms, chopped carrots, peas, broccoli, spinach, Bok Choy or cabbage are all beautifully stirred. Add strong vegetables (such as spinach) early.
• Taming calories: If you are cooking for your kids or prefer mild dishes, use sweet chili sauce instead of Sambal Oelek or Sriracha. Without spices, you’ll still get that delicious flavor.
• gluten free? Use tamari or coconut aminos instead of soy sauce. Also, double check the labels on the chili paste and condiments to make sure they are gluten-free.
• Enhance the umami flavor: Stir in oyster sauce or fish sauce for added depth. Or add a spoonful of peanut butter to the sauce to give it a creamy flavor (especially good if paired with rice flour!).
• Add crunch: Before stir-frying sesame, chopped peanuts or chopped cashews, stir-fry before serving texture and nutty flavor.
• Try different proteins: Chicken, beef and even shrimp worked well here.

Service ideas

You can enjoy this stir-fry alone for a low-carb meal or pair it with these delicious Asian inspired side dishes!

Storage and heating

Here’s how to keep this stir fry in the refrigerator and heat the leftovers:

• Shop: Place leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: Warm gently on medium heat or microwave in a short burst, stirring halfway.
• Leftovers: Pour the spoon into the package with chopped cabbage, sauté a warm salad over the vegetables, or throw it into scrambled eggs for a protein-packed breakfast.