Name: Turkey Stir-Fry with Spicy Peanut Sauce
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Ingredients: 1/2 cup peanut butter (natural, smooth); 1/4 cup canned coconut milk; 1/4 cup warm water; 2 tbsp fresh lime juice; 1 tbsp Asian chili paste (Sambal Oelek); 2 tsp fish sauce; 2 tsp gingerroot (freshly grated); 1 clove garlic (minced); 2 tbsp canola oil (divided); 1 tbsp gingerroot (freshly grated, divided); 2 cloves garlic (minced, divided); 1 tsp crushed red pepper flakes (or to taste); 1 lb turkey scallopini* (cut into ½" strips); 1/4 tsp salt; 1 ½ cups red cabbage (thinly sliced); 1 ½ cups sugar snap peas (trimmed); 1 red bell pepper (thinly sliced); 2 cups cooked brown rice; 1 cup bean sprouts (blanched, optional); 1/4 cup salted roasted peanuts (chopped); 1/4 cup fresh cilantro (torn); 1 green onion (thinly sliced); lime wedges

In large non-stick skillet or wok, heat 1 tbsp (15 mL) of the oil over medium- high heat. Add half each of the ginger and garlic and all of the red pepper flakes; stir-fry for 1 minute.

Season turkey with salt, add to skillet and stir-fry 3 to 4 minutes, until turkey is cooked through. Remove turkey and place in a medium bowl. Add half of the Coconut Peanut Sauce to the turkey and toss until coated. Cover the bowl with a large plate to keep turkey warm.

Add remaining oil to the same skillet. Add cabbage, sugar snap peas, red pepper, remaining ginger and garlic. Stir-fry for 2 to 3 minutes until just tender crisp.

Divide rice among 4 plates, top each with vegetables and then turkey. Garnish with bean sprouts, if using, peanuts, cilantro and green onion. Drizzle with some of the Coconut Peanut Sauce. Serve with lime wedges.