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
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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.

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Dietary Information

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Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
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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
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

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!

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