4frozen cubes of gingeror a heaping Tbsp minced fresh ginger
2cupszucchinichopped small (210 g)
2cupsbell peppersany color, chopped or sliced thin (250 g)
5ozor about 1 cup fresh or frozen shelled edamame142 g
¼cupfresh basilchopped (10 g)
Instructions
Heat a skillet over high heat. Spray with a mist of olive oil spray. Add ground turkey and let it sit undisturbed for a minute or two. Add the garlic powder, salt, and red pepper flakes and break up the meat. Crumble and cook. I love using one one of these tools to crumble my ground meats.
Add chili garlic sauce, ginger, zucchini, and bell peppers to the ground turkey and cook for about two minutes. Add edamame and cook for one more minute. Toss in fresh basil. Serve over rice or cauliflower rice. Or wrap up in lettuce leaves with a little sriracha and avocado! So good.
Notes
MFP: "Lillie Eats and Tells Thai Basil Turkey Veggie Skillet"