A great versatile stir-fry recipe, full of healthy protein and a kick of ginger and spice! Make this as spicy as you can handle by adding more Sambal chili paste! This is used a lot in Indonesia and Malaysia. I first discovered Sambal at a cookbook author talk at The Book Larder in Seattle. The chef wrote a Malaysian cookbook, which she discussed and cooked a recipe for us!
1 Tbsp olive oil
1 lb lean ground turkey*
6 cloves garlic
1 Tbsp ginger
2 heads broccoli crown
1 cup carrots, chopped
1/4 cup reduced sodium soy sauce
2 Tbsp sweet soy sauce (Kecap Manis)*
1-2 Tbsp Sambal (spicy, chili sauce)
1 package (24 oz) brown rice cake noodles (aka rice ovalettes)*
- Chop the onion, garlic, and ginger. Chop broccoli into small pieces and chop carrots. Set aside
- Heat and add olive oil to a large skillet, add ground turkey and brown until done
- Transfer to a bowl and save
- To the same skillet, add a little more olive oil if needed
Add onion, garlic, and ginger. Cook for 5 minutes
- Add broccoli and carrots, cover and steam for 10 minutes.
- Add back in the ground turkey with both soy sauces and sambal.
- In a pot, heat water and cook the brown rice cakes until soft.
- When done, add to the stir fry and mix all together.
- Adjust the seasoning if needed.
*Ground turkey: you can use any ground meat you want, I chose turkey since it’s healthier and costs less
*The package of Korean brown rice cake noodles should be around 24 oz, they are sliced (not the round logs); I bought mine at Uwajimaya grocery store; aka rice ovalettes. For more information go to: http://www.cookinglight.com/cooking-101/obsessed-with-korean-the-rice-cakes
*Sweet soy sauce (Kecap Manis): if you don’t have this ingredient, since this is used for sweetness and balances out the salty soy, you could switch this with Mirin (sweet rice wine)
Nutrition per Serving: 386 calories, 13g protein, 71g carbs, 4g fiber, 6g fat, 2g sat fat, 451mg sodium