Spicy Turkey Stir-Fry With Crisp Garlic and Ginger Recipe (2024)

I'm not a fan of the fish sauce. Is there something else that I could substitute that's not fishy?

Great! Doubled the scallions, used about 1/4 cup soy sauce, added a teaspoon of rice vinegar, and left out the honey. (I prefer savory to sweet). Next time, I will add sugar snap peas for crunch.I cooked the turkey first, then added the scallions, garlic, and ginger. I'd rather not have to scoop out food only to add it back later. This worked just fine.

Great variety of textures and flavors: crunchy, crisp, sour, and spicy. As noted below, this is a variation on larb gai, a Northeastern Thai dish typically eaten as an appetizer with sticky rice. I added some broth, extra lime juice and about a half teaspoon of sugar to get the flavor I remembered from larb, with plenty of torn mint leaves before serving. Paired it with stir-fried broccoli rabe and sticky rice. Yum!

This is also delicious served in Boston lettuce cups or Romaine leaves for a nice light summer supper.

Agree with many who say to double or at least add more lime, ginger and garlic.

It's the second time for this dish and it's better for the experience. I found that cooking the turkey to a dark brown in four patties, flipping, and then breaking them apart made it moister as well as adding chicken broth and extra lime juice. I also made double the garlic/ginger topping. Really good!

Thanks Melissa, this is is a great, easy recipe. One tip: If you detest the taste and smell of fish sauce (as I do), Worcestershire sauce makes a reasonable substitute. Just saying...

Really good and fast! Wanting to try both Melissa's suggestions for accompanying, I made half slide of plate with rice and other half shredded iceberg. Result: both equally good. I also stir-fried some green beans separately. For extra crunch, chopped peanuts or cashews might be a nice garnish.

Instead of sugar, I like to use caramelized onions, which add a deep, savory sweetness. Also try a splash of sake along with the soy sauce at the end to give it brightness. If you don’t have fish sauce, you can substitute mirin

The flavor is great, but I too found the dish too dry, especially over rice.Adding broth doesn't get the flavor profile I seek. How about doubling lime, fish, soy sauce, putting half in at end of cooking and preserving rest for individual portions as needed? Maybe adding a tab more oil here too?

Doubled the sauce, garlic and ginger,and served over a bed of Asian slaw. This was delicious and quick; will definitely make again.

This is basically a variation on Laap (or larb) gai, based on the standard Thai flavor profile of lime, fish sauce, ground red pepper and mint. Which isn't to say this version wouldn't be outstanding.

I’ve made several larb recipes, and I like this one the best. Browning the meat and the inclusion of ginger make it wonderful. To avoid confusion with other recipes, I’ve taken to calling this one “Melissa Clarb.” I hope you will too.

Loved this......will double sauce, or add broth as others suggested....we like sauce!I added a small can of water chestnuts, which I "matchsticked"---great crunch!I served it over riced cauliflower, which made it so diet friendly.Will make again, and again!!!!

Melissa had a variation of this in her cookbook...Cook This Now. I prefer this version but doubled the sauce.

This is great. Please don’t leave out the 1/2 tsp of honey, it doesn’t make the dish “sweet”, it won’t make you a sugar addict, but it does perfectly balance the other savory and salty flavors.

Kids/greg did not like

This was amazing! I separately sautéed chopped asparagus to add to it.

Daughter thought it was too limey, but my husband loved the flavor and is sad that there isn’t much left. We want to add thinly sliced carrots and more sauce next time.

Lettuce and rice, top with cashews

i’ve been making this recipe for almost two years now. it’s one of those I keep coming back to because it’s just so darn good and easy! I typically follow the recipe as is and serve over coconut rice and a drizzle of sriracha- never gets old! so yummy!

Absolutely delicious, but way too dry. Thanks to all the previous suggestions about adding broth and doubling ingredients, but in IMHO still not enough!

Used hoisin sauce instead of fish sauce. Added cashews and carrots. Added 1/3c of broth to the sauce. Great sauce, but a little dry for our tastes. Will add up to a 1c of broth next time.

Added an extra tablespoon of soya sauce, and threw some snap peas and red bell pepper into the stir fry for some extra nutrients. Delicious - can't wait to make again.

Double recipe. Also did not use any sugar. Since I used coconut aminos instead of soy, had to add some salt to turkey.

Use low-sodium soy sauce or reduce ratio of soy sauce

Less soy sauce or reduce ratio

This was delicious- very FRESH tasting. Notes… I added steamed broccoli. I will double next time because this recipe fed only my husband and me and i like having leftovers. Fresh herbs don’t need doubled there were plenty for toppings. I used Worcestershire sauce instead of fish oil.

Good flavors but not nearly enough sauce. Increase all quantities

A regular in the rotation for me, sometimes just adding the garlic and ginger in at the same time as the scallions if I’m low on time. The freshies on top really make the recipe, but if I’m only missing the Serrano I’ll use chili crisp instead!