Lunch · Filipino · 15 min
Pinakbet with Sautéed Ground Turkey and Garlic
- Calories
- 598
- Protein
- 38g
- Carbs
- 53g
- Fat
- 28g
Ingredients
- 138.5 g ground turkey
- 14.7 g olive oil
- 90.3 g zucchini
- 90.3 g broccoli
- 90.3 g green bell pepper
- 60.2 g tomatoes
- 1.8333 clove garlic
- 0.92 tbsp shrimp paste
- 46 g jasmine rice
Method
- 01Heat 5 g of extra-virgin olive oil in a wide pan or wok over medium-high heat. Add 150.7 g ground turkey and sauté, breaking it up into small pieces, until fully cooked through with no pink remaining and an internal temperature of 160°F (71°C) is reached, about 5 to 6 minutes. Transfer turkey to a plate.
- 02Add the remaining 11 g of extra-virgin olive oil, 6 g minced garlic, and 65.5 g diced tomatoes to the pan. Sauté for 2 to 3 minutes until tomatoes soften.
- 03Add 98.3 g zucchini, 98.3 g broccoli florets, and 98.3 g chopped green bell pepper. Stir-fry for 4 to 5 minutes until tender-crisp.
- 04Fold the cooked ground turkey back into the pan. Stir in 1 tbsp of bagoong shrimp paste and let the flavors meld for 1 minute.
- 05Steam 50 g dry jasmine rice with water according to package directions to yield approximately 131 g cooked white rice.
- 06Serve the Pinakbet stir-fry immediately over the bed of warm steamed jasmine rice.
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