Ginger Turkey Stir-Fry with Zucchini Noodles, Bok Choy and Creamy Sesame Lime Sauce

Instructions

1. 1

   1. In a bowl, whisk together the plain unsweetened yogurt, tahini, juice of 1 lime, 1 teaspoon lime zest, rice vinegar, 1 tablespoon low-sodium soy sauce, 2 tablespoons water, and a pinch of black pepper until smooth and creamy. Set aside.

2. 2

   2. Place the turkey breast strips in another bowl and add half of the grated fresh ginger, the chopped garlic, 1 tablespoon olive oil, the remaining tablespoon of low-sodium soy sauce, half of the salt, and a little black pepper. Toss well and let rest for 10 minutes.

3. 3

   3. If desired, warm 4 plates in the oven at 200 °F / 95 °C for 5 minutes, then turn it off. Meanwhile, heat a large skillet or wok over medium-high heat.

4. 4

   4. Add 1 tablespoon olive oil to the hot skillet and sear the turkey for 5 to 6 minutes, stirring, until fully cooked and lightly caramelized at the edges. Remove the turkey and set aside.

5. 5

   5. In the same skillet, add the red onion, red bell pepper, and the remaining fresh ginger. Stir-fry for 2 minutes. Add the bok choy and cook 2 minutes more, until tender but still crisp.

6. 6

   6. Add the zucchini noodles and the rest of the salt. Cook for 2 to 3 minutes, tossing with tongs, just until the zucchini softens slightly without releasing too much water.

7. 7

   7. Return the turkey to the skillet, add half of the chopped fresh cilantro, and toss for 1 minute to combine the flavors. Taste and adjust with more black pepper if desired.

8. 8

   8. Divide the zucchini noodles, bok choy, and turkey among the plates. Finish with the creamy sesame lime sauce, toasted sesame seeds, the remaining fresh cilantro, and the zest and wedges of the remaining lime for serving.