The appeal of a stir fry meal is that it is simple and quick to prepare, but the speediness of the dish doesn’t compromise the flavor.
This recipe is inspired by traditional stir fries but adds a Moroccan twist. It uses the smokey, aromatic spices and fresh flavors of citrus and herbs that are commonly found in Moroccan cuisine. All the ingredients are suitable for the Candida Diet.
Prepping the vegetables ahead of time will help you get dinner on the table in no time. This stir fry is satisfying on its own, or can be served with quinoa for a heartier meal.
- 1/2 cup minced onion
- 1 clove garlic, thinly sliced
- 1 lb ground turkey
- 1 tsp. allspice
- 2 tsp. cumin
- 1 tsp. salt
- Pinch of pepper
- 2 cups roughly chopped chard leaves
- 2 cups thinly sliced green cabbage
- 2 Tbsp. minced fresh mint
- 1 orange bell pepper sliced into strips
- Zest of 1 lemon
- 1 Tbsp. lemon juice
- Plain yogurt for garnish
- Mint leaves for garnish
In a large skillet over medium heat, add a bit of oil, olive or coconut, minced onion and sliced garlic. Sauté until the garlic is fragrant, about 1 to 2 minutes.
- Add ground turkey, allspice, cumin, salt and pepper to the skillet. Continue to sauté mixture until the turkey has browned, about 7 to 8 minutes.
Add roughly chopped chard leaves, thinly sliced green cabbage and orange bell pepper strips to meat mixture. Sauté until chard and cabbage have wilted and pepper strips have softened, about 3 minutes.
Add lemon juice and zest and give mixture a final stir.
Serve with a garnish of yogurt and fresh mint leaves.