Turkey and Vegetable Stir-Fry with Cauliflower Rice

Lean ground turkey teams up with crisp snap peas, earthy mushrooms, and tender bok choy in a ginger-garlic sauce that's clean and bright. Served over cauliflower rice, this stir-fry is light on carbs but heavy on flavor and texture. The turkey stays tender, the vegetables keep their snap, and the whole thing comes together in under half an hour. Perfect for a weeknight when you want something quick, satisfying, and vegetable-forward.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
15 minutes
Total time
30 minutes

Ingredients

  • 1¼ lb lean ground turkey (93% lean or higher)
  • 4 cups cauliflower rice (fresh or frozen)
  • 8 oz snap peas, trimmed
  • 8 oz cremini mushrooms, sliced
  • 2 heads bok choy, chopped, stems and leaves separated (about 12 oz total)
  • 1 tbsp fresh ginger, grated or minced
  • 4 cloves garlic, minced
  • 3 tbsp low-sodium soy sauce or tamari (use tamari for gluten-free)
  • 1 tbsp rice vinegar (unseasoned)
  • 1 tsp toasted sesame oil
  • 2 tbsp neutral cooking oil (such as avocado or grapeseed)
  • 2 green onions, thinly sliced (for garnish)
  • 1 tbsp sesame seeds (for garnish, optional)
  • to taste kosher salt
  • to taste black pepper

Instructions

  1. Trim 8 oz snap peas and set aside.
  2. Slice 8 oz cremini mushrooms and set aside.
  3. Chop 2 heads bok choy, keeping the stems and leaves separate.
  4. Mince 4 cloves garlic.
  5. Grate or mince 1 tbsp fresh ginger.
  6. In a small bowl, whisk together 3 tbsp low-sodium soy sauce or tamari, 1 tbsp rice vinegar, and 1 tsp toasted sesame oil. Set aside.
  7. Heat 1 tbsp neutral cooking oil in a large skillet or wok over medium-high heat.
  8. Add 1¼ lb lean ground turkey to the skillet. Break it up with a spatula and cook until browned and no longer pink, about 5 to 6 minutes. Season lightly with kosher salt and black pepper. Transfer the cooked turkey to a plate and set aside.
  9. Add the remaining 1 tbsp neutral cooking oil to the same skillet.
  10. Add 8 oz sliced cremini mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 4 minutes.
  11. Add the chopped bok choy stems (not the leaves yet) and cook for 2 minutes, stirring often.
  12. Add 8 oz trimmed snap peas, 4 cloves minced garlic, and 1 tbsp grated or minced fresh ginger. Stir-fry for 1 minute until fragrant.
  13. Return the cooked turkey to the skillet along with the bok choy leaves. Pour in the soy sauce mixture. Toss everything together and cook for 2 minutes until the bok choy leaves wilt and the sauce coats everything.
  14. While the stir-fry finishes, cook 4 cups cauliflower rice according to package directions (microwave or stovetop). If using fresh, sauté it in a separate pan with a splash of oil for 4 to 5 minutes until tender.
  15. Taste the stir-fry and adjust seasoning with more kosher salt or black pepper if needed.
  16. Divide the cauliflower rice among four bowls. Top with the turkey and vegetable stir-fry. Garnish with 2 thinly sliced green onions and 1 tbsp sesame seeds if using.