Rashida says… “This super tasty, Asian-inspired skillet is amazing served in lettuce wraps or simply on top of shredded cabbage but you can just eat a big bowl of it any way you want! I hope I am taking you to the Great Wall of China in your mind as you sprinkle sesame seeds on top and enjoy extra soy sauce on the side (if needed and as shown in the picture). For young children who gag/choke on lettuce, or others who want Crossovers, serve with brown rice (I understand it would be white rice if you were truly eating this by the Great Wall of China, but let’s still go for brown, shall we?) and finely chopped cabbage.” This recipe is found on pages 134-135 of Trim Healthy Future.
Description
Rashida says... "This super tasty, Asian-inspired skillet is amazing served in lettuce wraps or simply on top of shredded cabbage but you can just eat a big bowl of it any way you want! I hope I am taking you to the Great Wall of China in your mind as you sprinkle sesame seeds on top and enjoy extra soy sauce on the side (if needed and as shown in the picture). For young children who gag/choke on lettuce, or others who want Crossovers, serve with brown rice (I understand it would be white rice if you were truly eating this by the Great Wall of China, but let’s still go for brown, shall we?) and finely chopped cabbage." This recipe is found on pages 134-135 of Trim Healthy Future.
Makes 6-8 Servings
Ingredients
Instructions
- Place the onion, garlic, ginger, and coconut oil in a large skillet. Cover with lid and set to high heat and cook for 3–5 minutes. Take off lid, add ground turkey, apple cider vinegar, molasses, and ½ a cup of the chicken stock.
- Stir, then place the lid back on and cook until meat is fully done, stirring several times. Now add everything else (don’t forget the remaining 1½ cups of chicken stock), stir it all up, then reduce the heat to medium-high, cover, and cook for another 8–10 minutes.
