Ingredients

Tangy Cucumber Salad

• 1 English cucumber, sliced
• 1/4 cup rice vinegar
• 1/4 cup water
• 1/4 red onion, thinly sliced
• 1 tsp sugar
• 1 tsp sesame oil

Thai Turkey Stir-Fry

• 1 tbsp oil
• 1 lb ground turkey
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/2 red chili pepper, thinly sliced
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp fish sauce
• 1 lime, juice
• 1/4 cup fresh cilantro leaves

Preparation

In a large bowl, add the cucumber, rice vinegar, water, red onion, sugar, and sesame oil. Mix well. Set it aside.
In a large pan, heat the oil over medium-high heat. Add the turkey to the skillet. Cook, breaking it up with the side of a spoon, until it is no longer pink, about 5 to 6 minutes. Add the garlic, ginger, and chili. Cook, stirring, until it becomes fragrant, about 30 seconds. Stir in the soy sauce, brown sugar, and fish sauce. Add the lime juice and continue to cook until the turkey begins to brown, about 1 to 2 minutes.
Serve the stir-fry immediately with the cucumber salad and cilantro or store in the refrigerator for up to 3 days.