Lunch · Korean · 15 min
Gochujang-Glazed Turkey and Zucchini Stir-Fry with Steamed Jasmine Rice
- Calories
- 675
- Protein
- 47g
- Carbs
- 73g
- Fat
- 23g
Ingredients
- 7.0716 oz ground turkey
- 1.2195 cup zucchini
- 0.8222 tsp sesame oil
- 0.8148 tbsp gochujang paste
- 1.625 tsp honey
- 0.8133 tbsp water
- 0.3253 cup jasmine rice
- 0.4 tsp sesame seeds
- 0.8167 tbsp scallions
Method
- 01Rinse jasmine rice, combine with water in a small pot, bring to a boil, cover, and steam on low for 12 to 15 minutes until fluffy.
- 02Whisk together gochujang paste, honey, and water in a small bowl until smooth.
- 03Heat sesame oil in a wok or skillet over high heat. Add ground turkey and stir-fry, breaking into crumbles, until cooked through and internal temperature reaches 160°F (71°C), about 5 to 6 minutes.
- 04Add sliced zucchini and stir-fry for 2 to 3 minutes until tender-crisp.
- 05Pour in the gochujang glaze and toss rapidly for 1 minute until sauce thickens and coats the turkey and zucchini.
- 06Serve stir-fry over hot steamed jasmine rice and garnish with toasted sesame seeds and sliced scallions.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
