Asian Turkey Cabbage Boats

Ingredients

• 3 tablespoons fresh lime juice
• 1 tablespoon cornstarch
• ¼ cup coconut aminos
• 1 teaspoon sesame oil
• 1 tablespoon coconut oil
• 1 pound ground turkey breast
• 1 tablespoon grated fresh ginger root
• 2 cloves fresh garlic, minced
• 1 cup (≈ 1 bunch) thinly sliced green onions
• 1 small jalapeño pepper, finely chopped (optional)
• ½ to 1 cup sliced red bell pepper (1-inch strips)
• 1 package shredded carrots (≈ 2 cups)
• 1 package broccoli slaw (≈ 2 cups)
• 1 tablespoon chopped fresh mint
• 2 tablespoons chopped fresh cilantro
• 6 Chinese cabbage leaves, lightly steamed for 1–2 minutes
• ¼ cup chopped almonds, roasted

Directions

1. In a small bowl, mix together fresh lime juice, cornstarch, coconut aminos, and sesame oil, and set aside.
2. In a large skillet or wok, heat coconut oil over medium-high heat. Add ground turkey breast, ginger, and garlic, and cook. Stir often until turkey is browned and cooked through, about 6–8 minutes.
3. Add green onions, jalapeño, bell peppers, shredded carrots, and broccoli slaw, and stir-fry until vegetables are crisp, but tender.
4. Add the lime juice-cornstarch mixture to the meat and vegetables. Mix thoroughly, and turn down heat to low setting. Fold in chopped mint and cilantro.
5. Arrange steamed Chinese cabbage leaves on a serving platter. Spoon about ¾–1 cup of mixture onto each leaf. Top with chopped almonds