Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

For the Sauce

  1. 2 teaspoons light soy sauce OR coconut aminos
  2. 2 teaspoons fish sauce
  3. 1 tablespoon oyster sauce
  4. 1 teaspoon coconut sugar (or brown sugar)

For the Stir Fry

  1. 2 tablespoons coconut oil
  2. 1/4 yellow onion, sliced thin
  3. 3-5 Thai chili peppers OR Bird’s eye chili peppers, finely chopped
  4. 3-4 garlic cloves, minced
  5. 1 pound organic, lean ground turkey
  6. 4-5 springs of Thai Basil leaves, roughly chopped
  7. 1 red bell pepper, sliced thin
  8. 4-6 fresh baby corn, roughly chopped OR canned baby corn, drained
  9. 1 cup green beans, roughly chopped
  10. 3 green onions, roughly chopped for garnish
  11. prepared brown rice


  1. Prepare and chop your vegetables, and whisk together the sauce ingredients and set aside.
  2. Heat the coconut oil in a wok or a heavy-based skillet over a medium-high heat.
  3. Add the onion, and allow it to cook for 30 seconds. Then add the chili peppers and garlic, and cook for an additional 30 seconds.
  4. Carefully add in the ground turkey and cook for about 8 minutes, breaking it up with the back of your spoon.
  5. Once the turkey is cooked through, add sauce and Thai basil. Allow it to cook another minute or so, and then transfer the cooked turkey to a large serving bowl, leaving the oil in the bottom of the pan.
  6. Return the wok or skillet back to the heat, and toss in the red bell pepper, baby corn, and green beans to sauté for 2-3 minutes. Transfer the veggies to your serving bowl, and garnish with green onion.
  7. Serve over prepared brown rice, and enjoy!


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