Low-Glycemic Turkey and Cabbage Stir-Fry

In a small bowl, whisk together the coconut aminos, rice vinegar, toasted sesame oil, and red pepper flakes. Set the sauce aside.

Heat a large skillet or wok over medium-high heat and add 1/2 tablespoon of avocado oil.

Add the ground turkey to the skillet. Season with salt and black pepper, and cook, breaking it apart with a wooden spoon, until browned and fully cooked through (about 5-6 minutes).

Remove the cooked turkey from the skillet and set it aside on a plate.

Add the remaining 1/2 tablespoon of avocado oil to the same skillet. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

Add the shredded green cabbage to the skillet. Stir-fry for 4-5 minutes until the cabbage begins to soften and wilt down.

Return the cooked ground turkey to the skillet with the cabbage. Pour the prepared sauce over the mixture.

Toss everything together continuously for 2-3 minutes over medium-high heat until the sauce is evenly distributed and hot, and the cabbage reaches your desired tenderness.

Garnish with the remaining green onion slices and serve immediately.