Sriracha Stir-Fry - Bravabod
Recipes

Sriracha Stir-Fry

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 30"

This 1-pan stir-fry is a flavor explosion. Full of protein, tender cabbage, and a spicy-salty-velvety sauce smothering everything. Let's talk about the sauce: it has sriracha, sesame oil, tamari, fish sauce, and the secret ingredient - ketchup. Yes, the hint of sweetness from the ketchup brings the whole dish together and helps the sauce cling to the stir fry just right. Serve this with rice or cauliflower rice for a great meal.

How To MakeDiet Type: Classic

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Shopping List
    Turkey Blend
  • 1 pound 93% lean ground turkey
  • 4 scallions, chopped (white and light green parts only)
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons ketchup
  • 2 tablespoons tamari (I use low-sodium)
  • 1 1/2 tablespoons sriracha
  • 1 tablespoon fish sauce
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 2 teaspoons fresh ginger, minced
  • 1/4 cup sesame seeds (optional, for topping) Cabbage
  • 1/2 head green cabbage, diced
  • 1/2 cup water
  • 2 garlic cloves, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Instructions
  1. Step 1 (Cabbage): Heat the olive oil in a wide frying pan or wok over medium-high heat. Add the garlic and cook for 30 seconds, or until golden. Add the cabbage, salt, and sesame oil. Cook for 2 to 3 minutes, stirring frequently.
  2. Step 2 (Cabbage): Add the water to the cabbage and cook for another 10 minutes uncovered, stirring occasionally. The cabbage will be ready when it is tender and golden, and all the water has cooked off. Transfer the cooked cabbage to a plate.
  3. Step 3 (Turkey Blend): In the same pan where the cabbage was, add the 1 tablespoon of olive oil. Once hot, add the ginger and ground turkey. Use the side of the spatula to break the turkey into small pieces as it cooks. Continue cooking the meat until it is almost cooked all the way through, about 5 to 7 minutes.
  4. Step 4 (Turkey Blend): Stir the remaining ketchup, tamari, sriracha, fish sauce, and sesame oil into the turkey. Cook for another 2 to 3 minutes, making sure the seasonings are incorporated into the meat. When it looks ready, add in the cooked cabbage, cilantro, and scallions. Stir everything together for another 1 to 2 minutes. Taste and adjust the seasonings as desired.
  5. Serve: Grab a bowl, maybe some rice, and a big scoop of your stir fry. Sprinkle any optional sesame seeds on top. Enjoy.
Nutrition

This 1-pan stir-fry is a flavor explosion. Full of protein, tender cabbage, and a spicy-salty-velvety sauce smothering everything. Let's talk about the sauce: it has sriracha, sesame oil, tamari, fish sauce, and the secret ingredient - ketchup. Yes, the hint of sweetness from the ketchup brings the whole dish together and helps the sauce cling to the stir fry just right. Serve this with cauliflower rice for a great meal.

How To MakeDiet Type: Low-carb

liked this

Freeze For 4 months

Best by 3-5 days


Shopping List
    Turkey Blend
  • 1 pound 93% lean ground turkey
  • 4 scallions, chopped (white and light green parts only)
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons unsweetened ketchup
  • 2 tablespoons tamari (I use low-sodium)
  • 1 1/2 tablespoons sriracha
  • 1 tablespoon fish sauce
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 2 teaspoons fresh ginger, minced
  • 1/4 cup sesame seeds (optional, for topping) Cabbage
  • 1/2 head green cabbage, diced
  • 1/2 cup water
  • 2 garlic cloves, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Instructions
  1. Step 1 (Cabbage): Heat the olive oil in a wide frying pan or wok over medium-high heat. Add the garlic and cook for 30 seconds, or until golden. Add the cabbage, salt, and sesame oil. Cook for 2 to 3 minutes, stirring frequently.
  2. Step 2 (Cabbage): Add the water to the cabbage and cook for another 10 minutes uncovered, stirring occasionally. The cabbage will be ready when it is tender and golden, and all the water has cooked off. Transfer the cooked cabbage to a plate.
  3. Step 3 (Turkey Blend): In the same pan where the cabbage was, add the 1 tablespoon of olive oil. Once hot, add the ginger and ground turkey. Use the side of the spatula to break the turkey into small pieces as it cooks. Continue cooking the meat until it is almost cooked all the way through, about 5 to 7 minutes.
  4. Step 4 (Turkey Blend): Stir the remaining ketchup, tamari, sriracha, fish sauce, and sesame oil into the turkey. Cook for another 2 to 3 minutes, making sure the seasonings are incorporated into the meat. When it looks ready, add in the cooked cabbage, cilantro, and scallions. Stir everything together for another 1 to 2 minutes. Taste and adjust the seasonings as desired.
  5. Serve: Grab a bowl, maybe some rice, and a big scoop of your stir fry. Sprinkle any optional sesame seeds on top. Enjoy.
Nutrition

This 1-pan stir-fry is a flavor explosion. Full of protein, tender cabbage, and a spicy-salty-velvety sauce smothering everything. Let's talk about the sauce: it has sriracha, sesame oil, coconut aminos, fish sauce, and the secret ingredient - ketchup. Yes, the hint of sweetness from the ketchup brings the whole dish together and helps the sauce cling to the stir fry just right. Serve this with cauliflower rice for a great meal.

How To MakeDiet Type: Paleo

liked this

Freeze For 4 months

Best by 3-5 days


Shopping List
    Turkey Blend
  • 1 pound 93% lean ground turkey
  • 4 scallions, chopped (white and light green parts only)
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons paleo ketchup
  • 2 tablespoons coconut aminos
  • 1 1/2 tablespoons paleo sriracha or hot sauce of choice
  • 1 tablespoon fish sauce
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 2 teaspoons fresh ginger, minced
  • 1/4 cup sesame seeds (optional, for topping) Cabbage
  • 1/2 head green cabbage, diced
  • 1/2 cup water
  • 2 garlic cloves, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Instructions
  1. Step 1 (Cabbage): Heat the olive oil in a wide frying pan or wok over medium-high heat. Add the garlic and cook for 30 seconds, or until golden. Add the cabbage, salt, and sesame oil. Cook for 2 to 3 minutes, stirring frequently.
  2. Step 2 (Cabbage): Add the water to the cabbage and cook for another 10 minutes uncovered, stirring occasionally. The cabbage will be ready when it is tender and golden, and all the water has cooked off. Transfer the cooked cabbage to a plate.
  3. Step 3 (Turkey Blend): In the same pan where the cabbage was, add the 1 tablespoon of olive oil. Once hot, add the ginger and ground turkey. Use the side of the spatula to break the turkey into small pieces as it cooks. Continue cooking the meat until it is almost cooked all the way through, about 5 to 7 minutes.
  4. Step 4 (Turkey Blend): Stir the remaining ketchup, coconut aminos, sriracha, fish sauce, and sesame oil into the turkey. Cook for another 2 to 3 minutes, making sure the seasonings are incorporated into the meat. When it looks ready, add in the cooked cabbage, cilantro, and scallions. Stir everything together for another 1 to 2 minutes. Taste and adjust the seasonings as desired.
  5. Serve: Grab a bowl, maybe some rice, and a big scoop of your stir fry. Sprinkle any optional sesame seeds on top. Enjoy.
Nutrition

This 1-pan stir-fry is a flavor explosion. Full of vegan protein, tender cabbage, and a spicy-salty-velvety sauce smothering everything. Let's talk about the sauce: it has sriracha, sesame oil, tamari, and the secret ingredient - ketchup. Yes, the hint of sweetness from the ketchup brings the whole dish together and helps the sauce cling to the stir fry just right. Serve this with rice or cauliflower rice for a great meal.

How To MakeDiet Type: Plant-based

liked this

Freeze For 4 months

Best by 3-5 days


Shopping List
    Tempeh Blend
  • 16 ounces tempeh
  • 4 scallions, chopped (white and light green parts only)
  • 1/4 cup fresh cilantro, chopped
  • 4 tablespoons ketchup
  • 5 tablespoons tamari (I use low-sodium)
  • 2 1/2 tablespoons sriracha
  • 2 tablespoons sesame oil
  • 1 1/2 tablespoons olive oil
  • 4 teaspoons fresh ginger, minced
  • 1/4 cup sesame seeds (optional, for topping) Cabbage
  • 1/2 head green cabbage, diced
  • 1/2 cup water
  • 2 garlic cloves, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Instructions
  1. Step 1 (Cabbage): Heat the olive oil in a wide frying pan or wok over medium-high heat. Add the garlic and cook for 30 seconds, or until golden. Add the cabbage, salt, and sesame oil. Cook for 2 to 3 minutes, stirring frequently.
  2. Step 2 (Cabbage): Add the water to the cabbage and cook for another 10 minutes uncovered, stirring occasionally. The cabbage will be ready when it is tender and golden, and all the water has cooked off. Transfer the cooked cabbage to a plate.
  3. Step 3 (Optional): This is an optional step to help remove any bitterness from the tempeh. Place a steamer basket in a large pot filled with 1" of water. Bring the water to a low boil and add the tempeh. Steam the tempeh for 6 to 8 minutes. Rinse and pat the tempeh dry.
  4. Step 4 (Tempeh Blend): Crumble the tempeh with your hands into small pieces, resembling a mince.
  5. Step 5 (Tempeh Blend): In the same pan where the cabbage was, add the 1.5 tablespoons of olive oil. Once hot, add the ginger and tempeh crumbles. Cook the tempeh until it begins to color on all sides, about 5 minutes.
  6. Step 6 (Tempeh Blend): Stir the remaining ketchup, tamari, sriracha, and sesame oil into the tempeh. Cook for another 2 to 3 minutes, making sure the seasonings are incorporated. When it looks ready, add in the cooked cabbage, cilantro, and scallions. Stir everything together for another 1 to 2 minutes. Add in 2 tablespoon(s) or more of water to loosen the sauce as needed. Taste and adjust the seasonings as desired.
  7. Serve: Grab a bowl, maybe some rice, and a big scoop of your stir fry. Sprinkle any optional sesame seeds on top. Enjoy.
Nutrition

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Sriracha Stir-Fry

PT30M 1 pound 93% lean ground turkey 4 scallions, chopped (white and light green parts only) 1/4 cup fresh cilantro, chopped 2 tablespoons ketchup 2 tablespoons tamari (I use low-sodium) 1 1/2 tablespoons sriracha 1 tablespoon fish sauce 1 tablespoon olive oil 1 tablespoon sesame oil 2 teaspoons fresh ginger, minced 1/4 cup sesame seeds (optional, for topping) 1/2 head green cabbage, diced 1/2 cup water 2 garlic cloves, minced 1 tablespoon sesame oil 1 tablespoon olive oil 1/4 teaspoon salt Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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