Recipe of Speedy Easy Black Pepper Turkey Stir-fry

Easy Black Pepper Turkey Stir-fry.

Hello everybody, it's John, welcome to my recipe site. Today, we're going to make a distinctive dish, easy black pepper turkey stir-fry. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Easy Black Pepper Turkey Stir-fry is one of the most well liked of recent trending foods in the world. It's simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Easy Black Pepper Turkey Stir-fry is something which I've loved my entire life. They're nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have easy black pepper turkey stir-fry using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Easy Black Pepper Turkey Stir-fry:

1. {Take 2 tbsp of cooking oil, divided.
2. {Get 1 lb of ground turkey.
3. {Get 1 tsp of minced/grated ginger.
4. {Prepare 1 of Red bell pepper, chopped.
5. {Prepare 1/2 of onion, chopped.
6. {Get 1 cup of chopped celery.
7. {Take of Sauce.
8. {Take 3 tbsp of water.
9. {Take 2 tsp of cornstarch.
10. {Take 3 tbsp of oyster sauce.
11. {Get 2 tsp of tamari soy sauce (can use regular soy sauce).
12. {Take 1 tsp of ground black pepper.

Steps to make Easy Black Pepper Turkey Stir-fry:

1. Prep everything before you start cooking, chop the veggies and mix all the sauce ingredients together.
2. In a wok, or medium/large pan, heat 1tbsp oil over medium-high heat, add in ground turkey and ginger.
3. Once the turkey is done cooking, drain the liquid from the pain. Push the turkey aside and add 1tbsp oil.
4. Add in the bell pepper, onion, celery. Cook on medium-high heat, stirring occasionally, until you see some browned pieces of veggies and turkey.
5. Stir in the sauce (make sure to mix it well before adding so the cornstarch isn't settled at the bottom) and remove from heat once sauce thickens..
6. Serve over white or brown rice or noodles.

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