Weeknight Turkey Broccoli Stir Fry

Happy fall!

With the school year well under way, we wanted to share a recipe that is a great go-to when you don’t have much time. As working moms with little ones, we know how hard it can be to make sure your family gets a nutritious dinner while trying to juggle all your other responsibilities. That’s where this recipe comes in! This stir fry is healthy, delicious, and best of all, can be on the table in less than 30 minutes.

This recipe is also super versatile – it can be easily modified to use whatever veggies or protein you have on hand. You could even make it vegetarian or vegan by substituting the turkey with quinoa or cauliflower rice and omitting the fish sauce. So many possibilities!

Do you have a favorite recipe you’d like us to give a Conscious Cleanse makeover? Let us know in the comments!

With love and simple weeknight dinners,


Weeknight Turkey Broccoli Stir Fry

Yield: 4 servings


  • 1 ½ TB. olive oil
  • 2 cloves of garlic, minced
  • 1 ½ lb. ground turkey
  • 1 head of broccoli, chopped into bite sized pieces
  • 2 cup snow peas
  • 2 cup shiitake mushrooms
  • 1 TB. grated ginger
  • 3 TB. coconut aminos
  • 3 TB. apple cider vinegar
  • 2 tsp. Red Boat fish sauce
  • 1 ½ tsp. sesame oil
  • ¼ tsp. crushed red pepper
  • 2-3 green onions, sliced for garnish
  • Salt and Pepper to taste

In a large skillet or wok over medium heat, heat olive oil and garlic for 2 minutes. Add ground turkey, stirring to break larger chunks into small pieces. Cook for 6 to 8 minutes or until the turkey is crumbly and no longer pink. Stir in broccoli, snow peas and shitiake mushrooms and ginger and cook for 5 minutes. Vegetables should be lightly cooked, not wilted. Stir in the coconut aminos, apple cider vinegar, fish sauce, sesame oil and crushed red pepper. Add salt and pepper to taste. Remove the skillet from heat, top with chopped green onions for garnish.

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