Asian flavors used to be tough to replicate without soy, but the deep, rich flavor that was once found only in soy sauce is brought out by a fermented coconut product called coconut aminos. You can find coconut aminos in most health food stores as well as from online retailers. As with soy sauce, a little bit goes a long way!
This recipe also contains one of our Balanced Bites Spice Blends - GARLIC STIR FRY Spice Blend - which you can shop here!
Ingredients
- 2 tablespoons coconut oil or sustainably sourced red palm oil
- 1 pound ground turkey
- 2 tablespoons coconut aminos
- 1 1/2 tablespoons GARLIC STIR FRY Spice Blend
- Sea salt and black pepper
- 1 tablespoon sesame seeds, for garnish
- 1 head butter or Bibb lettuce, leaves separated
SAUCE
- 2 teaspoons raw or roasted tahini (sesame paste), almond butter, or sunflower seed butter
- 2 tablespoons coconut aminos
- 1 tablespoon cold-pressed sesame oil
- 1 teaspoon sesame seeds, for garnish
TOPPINGS
- 1 large carrot, shredded (about 1/2 cup)
- 1/4 cup chopped fresh cilantro
- 1/2 cup sliced bell peppers, assorted colors
- 1/2 cup chopped cucumber
- 1/4 cup shredded red cabbage
- 1 lime, cut into wedges
Instructions
In a large skillet over medium heat, melt the oil. Add the ground turkey, coconut aminos, Chinese 5-spice, and several pinches each of salt and pepper. With a wooden spoon or heat-resistant spatula, break up the meat and spread the spices around. Cook until browned.
Make the sauce: Combine all of the ingredients except for the sesame seeds in a small mixing bowl.
Garnish the meat and sauce with the sesame seeds.
Use as many or as few of the toppings as you like and serve in lettuce cups.
Notes
NIGHTSHADE-FREE?
Omit the bell peppers from the toppings.
FODMAP-FREE?
Omit the bell peppers and red cabbage from the toppings.
FREEZE ME
Freeze the cooked and seasoned meat and defrost it to enjoy with fresh vegetables when you’re ready.