Thai-Inspired Ground Turkey Stir-Fry with Basil and Peppers

Ingredients

• 2 T fresh-squeezed lime juice
• 1 T fish sauce
• 1 T Sriracha Sauce
• 1 T soy sauce
• 1 T sweetener of your choice
• 1 onion, cut in slivers
• 1 red bell pepper, cut in thin strips
• 1 T + 1 tsp. high smoke point oil
• 3 large cloves garlic, cut in slices
• 1 cup chopped basil leaves or Thai basil leaves
• 1 1/2 lb. lean ground turkey

Directions

1. In a small bowl, whisk the lime juice with the fish sauce, Sriracha Sauce, soy sauce, and Agave nectar, or whatever sweetener you’re using, until the sauce is smooth. Slice the onion into slim pieces, cut the red bell pepper into strips, and peel and slice the garlic.
2. Set a wok or a large, sturdy frying pan over high heat and let it get hot for about 1 minute before adding anything else. Pour in the 1 tablespoon of oil and warm it for about 45 seconds, until it has a glossy, rippling look. Add the sliced garlic and cook only until the garlic smells fragrant; as soon as you notice it, in less than one minute, lift the garlic out and throw it away.
3. Add the onion and red bell pepper to the hot pan and stir-fry for 1-2 minutes, just long enough for them to begin softening. Transfer the vegetables to a bowl.
4. If the pan seems dry, add the other teaspoon of oil. Add the ground turkey and stir-fry for 5 minutes, using a turner to break it into smaller pieces as it cooks. Continue until the liquid in the pan has cooked away completely and the turkey is beginning to brown lightly.
5. Return the cooked vegetables to the wok and stir them into the turkey, then cook for about 1 minute. Add the chopped basil and cook about 1 minute longer, only until the leaves begin to soften and wilt.
6. Pour in the stir-fry sauce and stir so it coats the turkey and vegetables evenly. Cook for about 2 minutes more, until the sauce has mostly soaked into the meat and everything is hot. Serve right away.