Spicy Thai Basil Stir-Fry with Ground Turkey (Dairy-Free)

Ingredients

• about 450 g Ground Turkey
• 1 cup Thai Basil
• 1 medium Bell Pepper
• 1 medium Onion
• 3 cloves Garlic
• 1-3 small Thai Chilies
• 3 tbsp Soy Sauce
• 2 tbsp Oyster Sauce (Dairy-Free)
• 1 tbsp Brown Sugar
• 1 tbsp Lime Juice
• 4 cups Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat a 30.48 cm wok or large skillet over medium-high heat, which is about 190°C.
2. 2Add the about 450 g of ground turkey to the hot wok and cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes. Drain off any excess fat.
3. 3Add the 1 medium onion (cut into 1.27 cm pieces), the 1 medium bell pepper (cut into 1.27 cm pieces), the 3 cloves of garlic (minced), and the 1-3 small Thai chilies (thinly sliced) to the wok with the turkey. Stir and cook for 5-7 minutes, until the vegetables are tender-crisp, meaning they have softened but still have a slight bite.
4. 4Pour in the 3 tbsp of soy sauce, the 2 tbsp of dairy-free oyster sauce, the 1 tbsp of brown sugar, and the 1 tbsp of lime juice. Stir everything together well.
5. 5Bring the mixture to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly and coats the back of a spoon.
6. 6Add the 1 cup of Thai basil leaves to the wok and stir gently for about 30 seconds, just until the leaves are wilted.
7. 7Serve the spicy Thai basil stir-fry hot over the 4 cups of cooked rice.

Substitutions

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