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Fresh and flavorful, this quick easy dinner is packed with all your veggie servings in one quick swoop.
In a large cast Iron skillet add oil, onion, and garlic. Let bloom for 2 minutes. Add in turkey and break up; cook until meat is done. Drain grease if there is any.
Meanwhile add all ingredients for the sauce in a small bowl. Mix well. Set aside.
Now add water, ginger, carrots, celery, red pepper, and water chestnuts. Add in about 1/2 the sauce mixture. Let simmer about 10 minutes until veggies are cooked through. Taste and add garlic powder, or pepper if needed.
To assemble turkey cups, take a leaf of cabbage and fill it with about 1/2 cup meat mixture. Top it with bean sprouts, green onions, and cilantro. Drizzle a little more sauce if desired, and enjoy!
Recipe adapted from Cooking Light.
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