Gather and prepare veggies.
Combine soy sauce, mirin, dry sherry, and sriracha (if desired) in a small bowl.
Cook quinoa, according to package instructions.
Heat wok or large heavy skillet over high heat, add about 1 tablespoon peanut oil.
This stuff rocks. It has a fantastic roasted peanut flavor, great for Asian flavors.
Add a pinch of each - shallots, garlic, ginger, and serrano - to the hot oil. Add ground turkey, and break up with wooden spoon.
Cook until no longer pink, breaking up and stirring constantly. Transfer to a bowl.
Heat 1 tbsp peanut oil in wok again. Add shallots, cook for 30 seconds, stirring constantly. Add garlic, ginger, and serranos, cook for 30 seconds. Stir in red curry paste and cook 30 seconds (stir).
Toss in celery, red bell peppers, and carrots. Cook for 2-3 minutes.
Throw in zucchini, squash, and snow peas. Cook 3-5 minutes until crisp-tender, or tender-crisp, depending on your preference.
Add cooked turkey back to wok. Pour in soy sauce mixture. Toss to combine.
Stir in green onions, then remove from heat.
Serve over quinoa with soy sauce and/or sriracha, if desired. Or chopped cilantro and sliced serranos.
- 0.0lb Lean ground turkey
- 1.0 Shallot, diced
- 3.0 Cloves garlic, minced
- 2.0tsp Ginger, minced
- 1.0tsp Serrano chili, thinly sliced
- 1.0tsp Thai red curry paste
- 2.0 Celery stalks, sliced thinly
- 1.0 Carrot, cut into matchsticks
- 0.0 Red bell pepper, sliced thinly
- 0.0 Zucchini, sliced
- 0.0 yellow squash, sliced
- 1.0c Snow peas
- 4.0 Green onions, sliced thinly
- 2.0Tbsp Tamari, reduced sodium
- 1.0Tbsp Mirin
- 1.0Tbsp Dry sherry
- 1.0c Quinoa
- 2.0c Water