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 minced fresh ginger
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 3 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sweet chili sauce
- 1 tablespoon chili paste (adjust to preference)
- 1 teaspoon toasted sesame oil
- Salt and pepper to taste
- Steamed jasmine rice, for serving
Instructions
- Heat canola oil in a large skillet or wok over medium-high heat.
- Add the ground turkey and sauté until golden brown, about 5-7 minutes, crumbling it as it cooks. Season with salt and pepper, then transfer to a plate and set aside.
- In the same skillet, add minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Add the diced eggplant and stir-fry for roughly 5 minutes until it begins to soften, adding a splash of water if it soaks up too much oil.
- Introduce the red and green bell pepper strips and stir-fry for an additional 3-4 minutes until tender yet crisp.
- Return the browned ground turkey to the skillet and pour in soy sauce, sweet chili sauce, chili paste, and toasted sesame oil. Stir and cook for another 2-3 minutes until heated through.
- Remove from heat and fold in sliced green onions. Adjust seasoning if needed.
- Serve over a bed of steaming jasmine rice.
Notes
- Adjust the amount of chili paste based on your spice preference.
- 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: Szechuan
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg