|Fits perfectly into butter lettuce leaves|
1lb lean ground turkey
3gloves garlic, minced
2tbs ginger, minced
1tsp sesame oil
1tbs canola oil
2c sliced mushrooms
3 green onions, sliced (reserve green stems)
1c shredded carrots
2c snow peas, chopped
2tbs seasoned rice vinegar
1/4c coconut aminos
2-4tbs gluten free soy sauce
2tbs organic agave nectar or honey
1. Brown turkey in a skillet over medium high with 1tsp canola oil.
2. Meanwhile, in a separate skillet, heat canola and sesame oil over medium high until hot. Add garlic and ginger until fragrant, about 1 minute. Add veggies and stir fry until crisp-tender. Turn down heat. Add vinegar, coconut aminos, soy sauce, agave nectar, and cooked turkey. Stir until the seasonings are spread evenly throughout the pan and the sauce has reduced. Taste and adjust the seasonings as needed.
3. Serve heaped onto butter lettuce leaves or with rice.