Turkey & Mushroom Stir-Fry with Cauliflower Rice & Spicy Soy-Miso Sauce

Turkey & Mushroom Stir-Fry

with Cauliflower Rice & Spicy Soy-Miso Sauce

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this hearty stir-fry, you’ll bring together a savory mix of ground turkey, bok choy, and cremini mushrooms with an umami-rich duo of spicy sambal and our soy-miso sauce. It’s all served on top of fluffy cauliflower rice, which you’ll make from scratch by grating the cauliflower, then cooking it briefly in the pan to turn deliciously tender.

Get Cooking

Dietary Information

Carb Conscious 500 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Turkey & Mushroom Stir-Fry with Cauliflower Rice & Spicy Soy-Miso Sauce
Title
  • 10 oz Ground Turkey
  • 1 head Cauliflower
  • 10 oz Baby Bok Choy
  • 4 oz Cremini Mushrooms
  • 2 cloves Garlic
  • 1 Tbsp Sesame Oil
  • 3 Tbsps Soy-Miso Sauce
  • 1 Tbsp Sambal Oelek
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
How To: Safely Cut Round Vegetables
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop.

Make the cauliflower rice:
2 Make the cauliflower rice:

Remove the leaves of the cauliflower, then quarter lengthwise through the core. Using the large side of a box grater, grate the quartered cauliflower onto a large plate; discard the core (or discard the core, then pulse in a food processor until fine). 

Cook the cauliflower rice:
3 Cook the cauliflower rice:

In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the cauliflower rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Brown the mushrooms:
4 Brown the mushrooms:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. 

Make the stir-fry & serve your dish:
5 Make the stir-fry & serve your dish:

Using a spoon, move the browned mushrooms to one side of the pan. Add the turkey and chopped garlic to the other side; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until the turkey is browned. Add the chopped bok choy, soy-miso sauce (carefully, as the liquid may splatter), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy leaves are wilted and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the stir-fry over the cooked cauliflower rice. Garnish with the sesame seeds. Enjoy!

Tips from Home Chefs

Turkey & Mushroom Stir-Fry

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop.

2 Make the cauliflower rice:

Remove the leaves of the cauliflower, then quarter lengthwise through the core. Using the large side of a box grater, grate the quartered cauliflower onto a large plate; discard the core (or discard the core, then pulse in a food processor until fine). 

Make the cauliflower rice:
Cook the cauliflower rice:
3 Cook the cauliflower rice:

In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the cauliflower rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

4 Brown the mushrooms:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. 

Brown the mushrooms:
Make the stir-fry & serve your dish:
5 Make the stir-fry & serve your dish:

Using a spoon, move the browned mushrooms to one side of the pan. Add the turkey and chopped garlic to the other side; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until the turkey is browned. Add the chopped bok choy, soy-miso sauce (carefully, as the liquid may splatter), and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy leaves are wilted and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the stir-fry over the cooked cauliflower rice. Garnish with the sesame seeds. Enjoy!

Browse Steps
1 of 5