4 Servings 20 min Cook
1 Tbsp Sesame Oil
8 Oz (cooked) Ground Turkey
3/4 Head, small (about 4-1/2" dia) Cabbage
1 Medium (2-1/2" dia) Onions
2 Medium Carrots
2 Stalk, medium (7-1/2" - 8" long) Celery
1/2 Cup Alfalfa Sprouts
1 Cloves, minced Garlic
3 Tbsp Liquid Aminos
1/2 Tsp Ginge
In a large skillet, heat the oil over medium-high heat.
Add the ground turkey and cook, breaking it up with a wooden spoon as it cooks, until the meat is cooked through and no longer pink.
Add the cabbage, onion, carrot, and celery and cook for about 10 minutes, stirring occasionally.
Add the sprouts and garlic and cook an additional 5 minutes or until all of the veggies are soft.
Stir in the liquid aminos and ginger and heat through.
Serve over plain rice with extra liquid aminos, if desired.
