Ground Turkey and Vegetable Stir-Fry

Prep Time	Cook Time	Total Time
15 min	12 min	27 min

Introduction

This ground turkey and vegetable stir-fry is quick, colorful, and packed with crisp-tender veggies.

The garlic-ginger soy sauce with rice vinegar and sesame oil tastes takeout-inspired, but it is weeknight-easy.

Serve it over rice or noodles for a family-friendly dinner that uses up whatever vegetables you have.

Prep mode (keeps screen active)

Prep the vegetables and sauce

Slice the zucchini into halved rounds, cut the green beans into 1 1/2 to 2-inch pieces, and slice the bell pepper and green onions.
In a small bowl, mix soy sauce, rice vinegar, sesame oil, and black pepper.
Brown the turkey

Heat a large skillet or wok over medium-high heat, then add the olive oil.
Add the ground turkey and cook for 5 to 7 minutes, breaking it up, until no pink remains.
If the pan looks wet, cook 1 more minute to let extra moisture evaporate.

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Add aromatics

Stir in the garlic and grated ginger, then cook for 30 seconds until very fragrant.
Keep the heat up so they sizzle, but do not let them brown.
Stir-fry the vegetables in stages

Add carrots, green beans, and broccoli first, then cook for 3 minutes, tossing often.
Add the bell pepper and zucchini, then cook 2 to 3 minutes more until crisp-tender.
Sauce and finish

Pour in the sauce and toss for 30 to 60 seconds until everything looks glossy.
Turn off the heat, then fold in the sliced green onions.
Taste and adjust with a small splash of soy sauce or rice vinegar if needed.

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Ground turkey: swap in ground chicken or lean ground pork: Ground chicken stays mild and tender, like turkey. Lean pork adds a richer, slightly sweeter flavor.
Soy sauce: swap in tamari or coconut aminos: Tamari gives a similar salty depth, and it is often gluten-free. Coconut aminos are a bit sweeter and lighter.
Rice vinegar: swap in lime juice or pineapple juice (fun idea): Lime keeps it bright and fresh with a clean tang. Pineapple adds sweet-tart flavor and a takeout-style vibe.

Use high heat, but do not crowd the pan: Crowding traps steam and makes vegetables soft. If your skillet is small, cook veggies in two batches.
Cut veggies to similar thickness: Even cuts finish together and keep the stir-fry crisp. Thin carrots and thicker zucchini need different cook times.
Let the turkey dry out slightly: Extra moisture blocks browning and dulls flavor. A short uncovered cook after browning fixes that fast.
Add sesame oil at the end if you want more aroma: Sesame oil can taste flat when cooked too long. For a bigger toasted note, drizzle a few drops off heat.
Glossy sauce without cornstarch: Toss constantly after adding sauce and keep heat high. Quick reduction coats everything and tastes clean.

My stir-fry turned watery. What happened?: The pan was likely crowded, or the turkey released a lot of moisture. Cook in batches, and let turkey moisture boil off before adding vegetables.
How do I keep the vegetables crisp-tender?: Cook in stages and keep the heat at medium-high. Add zucchini and bell pepper later since they soften quickly.
Can I make this ahead for meal prep?: Yes, but keep it slightly undercooked so it reheats well. Cool quickly, store airtight, and reheat in a hot skillet for best texture.
What should I serve with it?: Serve over steamed rice, brown rice, or cauliflower rice. It is also great tossed with rice noodles or ramen-style noodles.