Description
A delicious and easy recipe for Spicy Eggplant Stir-Fry with Ground Turkey, featuring a medley of vibrant vegetables and bold flavors.
Ingredients
Scale
- 2 medium eggplants, cut into 1-inch cubes
- 1 pound ground turkey
- 2 tablespoons canola oil
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 3 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sriracha (or to taste)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Cooked jasmine rice, for serving
Instructions
- Heat canola oil in a large skillet or wok over medium-high heat.
- Add the ground turkey and cook until browned and crumbly, about 5-7 minutes. Season with salt and pepper, then transfer to a plate and set aside.
- In the same skillet, add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
- Add the diced eggplant and stir-fry for approximately 5 minutes until it begins to soften, adding a splash of water if it seems too dry.
- Incorporate the sliced red and green bell peppers and stir-fry for an additional 3-4 minutes until tender yet crisp.
- Return the browned ground turkey to the skillet and pour in the soy sauce, hoisin sauce, sriracha, and sesame oil. Stir to combine and cook for another 2-3 minutes until heated through.
- Remove from heat and fold in the sliced green onions. Adjust seasoning if needed.
- Serve the stir-fry over a bed of fluffy jasmine rice.
Notes
- Adjust the level of sriracha to control the spiciness.
- For a vegetarian option, substitute ground turkey with a plant-based protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg