Spicy Turkey and Celery Stir-Fry
By Steve DunnPublished on February 17, 2026
Time
35 minutes
Yield
Serves 4
Ingredients
5 tablespoons water, divided¼ cup oyster sauce, divided½ teaspoon toasted sesame oil ¼ teaspoon baking soda 1½ pounds ground turkey 3 tablespoons vegetable oil, divided3 scallions, white parts sliced thin, green parts cut into 1-inch pieces3 garlic cloves, minced1 tablespoon grated fresh ginger 2 tablespoons soy sauce 1 tablespoon sambal oelek 1½ teaspoons cornstarch 1 teaspoon sugar 6 celery ribs, sliced on bias ½ inch thick1 cup fresh cilantro leaves, divided
Before You Begin
Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat-free); lean ground beef or pork can be substituted. Serve with rice.
Instructions
- Whisk 1 tablespoon water, 1 tablespoon oyster sauce, ½ teaspoon toasted sesame oil, and ¼ teaspoon baking soda together in medium bowl. Add 1½ pounds ground turkey and gently toss to combine.
- Combine 2 tablespoons vegetable oil, thinly sliced whites of 3 scallions, 3 minced garlic cloves, and 1 tablespoon grated ginger in small bowl. Whisk 2 tablespoons soy sauce, 1 tablespoon sambal oelek, 1½ teaspoons cornstarch, 1 teaspoon sugar, remaining ¼ cup water and remaining 3 tablespoons oyster sauce together in second small bowl.
- Heat remaining 1 tablespoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add turkey, break up with wooden spoon into 1 to 2 inch pieces, and cook without stirring until meat is browned on bottom, about 2 minutes. Using spoon, stir and break meat into pieces no larger than ½ inch and continue to cook until no longer pink, about 2 minutes longer.
- Stir in scallion white mixture and cook until fragrant, about 1 minute. Whisk oyster sauce mixture to recombine then add to skillet along with 6 celery ribs, sliced on bias ½ inch thick, and ⅔ cup cilantro leaves. Cook until celery is crisp-tender, about 3 minutes, shaking skillet occasionally and stirring halfway through. Off heat, stir in greens of 3 scallions, cut into 1-inch pieces. Transfer to serving platter and garnish with remaining ⅓ cup cilantro leaves. Serve.
Time
35 minutesYield
Serves 4Ingredients
5 tablespoons water, divided
¼ cup oyster sauce, divided
½ teaspoon toasted sesame oil
¼ teaspoon baking soda
1½ pounds ground turkey
3 tablespoons vegetable oil, divided
3 scallions, white parts sliced thin, green parts cut into 1-inch pieces
3 garlic cloves, minced
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1 tablespoon sambal oelek
1½ teaspoons cornstarch
1 teaspoon sugar
6 celery ribs, sliced on bias ½ inch thick
1 cup fresh cilantro leaves, divided
Ingredients
5 tablespoons water, divided
¼ cup oyster sauce, divided
½ teaspoon toasted sesame oil
¼ teaspoon baking soda
1½ pounds ground turkey
3 tablespoons vegetable oil, divided
3 scallions, white parts sliced thin, green parts cut into 1-inch pieces
3 garlic cloves, minced
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1 tablespoon sambal oelek
1½ teaspoons cornstarch
1 teaspoon sugar
6 celery ribs, sliced on bias ½ inch thick
1 cup fresh cilantro leaves, divided
Ingredients
5 tablespoons water, divided
¼ cup oyster sauce, divided
½ teaspoon toasted sesame oil
¼ teaspoon baking soda
1½ pounds ground turkey
3 tablespoons vegetable oil, divided
3 scallions, white parts sliced thin, green parts cut into 1-inch pieces
3 garlic cloves, minced
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1 tablespoon sambal oelek
1½ teaspoons cornstarch
1 teaspoon sugar
6 celery ribs, sliced on bias ½ inch thick
1 cup fresh cilantro leaves, divided
Why This Recipe Works
This dish takes inspiration from the beef and celery stir-fries common in Chinese cooking. We make it quicker by using ground meat, and we swap turkey for the beef. We begin by mixing the turkey with a marinade that includes baking soda, which raises the pH on the meat’s surface, making it difficult for proteins to bond tightly and keeps the meat tender and moist when cooked. Oyster sauce in both the marinade and the stir-fry sauce enhances savoriness. For even more of a flavor wallop, we spike the sauce with sambal oelek, Indonesia’s ubiquitous crushed chile condiment. Crisp-tender celery and cilantro lend contrasting texture and freshness to the finished dish.
Before You Begin
Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat-free); lean ground beef or pork can be substituted. Serve with rice.
Instructions
- Whisk 1 tablespoon water, 1 tablespoon oyster sauce, ½ teaspoon toasted sesame oil, and ¼ teaspoon baking soda together in medium bowl. Add 1½ pounds ground turkey and gently toss to combine.
- Combine 2 tablespoons vegetable oil, thinly sliced whites of 3 scallions, 3 minced garlic cloves, and 1 tablespoon grated ginger in small bowl. Whisk 2 tablespoons soy sauce, 1 tablespoon sambal oelek, 1½ teaspoons cornstarch, 1 teaspoon sugar, remaining ¼ cup water and remaining 3 tablespoons oyster sauce together in second small bowl.
- Heat remaining 1 tablespoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add turkey, break up with wooden spoon into 1 to 2 inch pieces, and cook without stirring until meat is browned on bottom, about 2 minutes. Using spoon, stir and break meat into pieces no larger than ½ inch and continue to cook until no longer pink, about 2 minutes longer.
- Stir in scallion white mixture and cook until fragrant, about 1 minute. Whisk oyster sauce mixture to recombine then add to skillet along with 6 celery ribs, sliced on bias ½ inch thick, and ⅔ cup cilantro leaves. Cook until celery is crisp-tender, about 3 minutes, shaking skillet occasionally and stirring halfway through. Off heat, stir in greens of 3 scallions, cut into 1-inch pieces. Transfer to serving platter and garnish with remaining ⅓ cup cilantro leaves. Serve.
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