Spicy Turkey Stir-Fry With Crisp Garlic and Ginger

Melissa Clark of the New York Times is constantly coming up with great new recipes, and this is no exception. It was originally a pork stir-fry, but when a non-pork eating friend was coming to dinner, she substituted ground turkey and thought it was the better for it! The milder turkey flavor let the herbs and chiles shine, and made for a lighter dish.

She feels the key to this dish is to let the meat brown well; actually forming a dark crust on the bottom. We thought this was spicy and so delicious, even without the fresh chile for serving that I forgot to buy at the market. The crunchy browned garlic and ginger slices really add flavor; you could even do a bit more if you wish. Your house will smell like a Thai restaurant when you cook this dish!

2 Tbs. neutral oil, such as safflower or grapeseed

4 garlic cloves, thinly sliced

1 (2-inch) knob ginger, cut into matchsticks

Fine sea salt

2 Tbs. coconut oil, or more neutral oil

3 scallions, white and green parts separated, thinly sliced

1/4 tsp. red pepper flakes, plus more to taste

1 pound ground turkey, preferably dark meat (or use ground pork)

2 Tbs. lime juice, plus more to taste

1 Tbs. fish sauce

1/2 tsp. soy sauce, plus more to taste

1/2 tsp. sugar or honey (optional)

Cooked sticky or white rice for serving

2/3 cup cilantro leaves and tender stems, for serving

1/3 cup torn basil leaves (or use more cilantro)for serving

1 fresh birds-eye or serrano chile, thinly sliced, for serving

In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.

Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red pepper flakes and cook for one minute.

Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don’t stir the meat too much, so it can turn deep brown.

Remove pan from the heat and stir in lime juice, fish sauce, and soy sauce. Taste and add more lime juice, red pepper flakes, soy sauce and sugar or honey if you like.

Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens, and fresh chile, and garnished with remaining fried ginger and garlic. Serves 4 (Although the two of us pretty much polished this off)
Note: I served this with roasted grape tomatoes which looked pretty and complemented the spicy dish.