Rainbow Vegetable-Turkey Stir Fry

Makes 2 250-calorie servings. If you’re not on a diet, serve it over rice.

Normally, I wouldn’t bother documenting a stir-fry recipe. I just chop up whatever’s on hand, throw it into the pan, and cook it. But I developed this one while on the 5/2 diet. Since it has 250 calories in a serving, and it’s beautiful and yummy, it’s definitely worth repeating.

1 t peanut oil
2-inch chunk of ginger, chopped fine or grated
1 C diced celery
1 medium onion, diced
1 medium carrot, peeled and sliced super-thin (or use the peeler to create long, thin strips)
1 red pepper, chopped
2 cloves garlic, pressed or chopped
1/2 lb thick-sliced deli turkey breast
1 T soy sauce
1 T vinegar
1/2 t sugar
1 t toasted sesame oil
2 t sesame seeds
In a nonstick wok or large skillet, heat the peanut oil and throw in the ginger. Stir fry the onion, celery, and carrot until almost tender, then add the red pepper, stirring it until it’s almost done. Throw in the garlic and the turkey and stir to combine. Season with the soy sauce, vinegar, and sugar. Remove from heat, drizzle with sesame oil, and top with sesame seeds.