Thai-Style Ground Turkey Stir Fry - cooking recipe

Ingredients

2 tablespoons fresh lime juice
1 tablespoon fish sauce (I love Red Boat Fish Sauce and it's gluten-free and Paleo)
1 tablespoon sriracha sauce
1 tablespoon soy sauce (I used Tamari Gluten Free Soy Sauce)
1 tablespoon agave nectar (or honey, cane sugar, or something like Stevia-in-the-Raw Granulated Sweetener if you prefer)
1 onion, cut in slivers
1 red bell pepper, cut in thin strips
tsp. high smoke point oil (such as avocado oil, peanut oil, or grapeseed oil)
2 -3 large garlic cloves, cut in slices (for seasoning the oil)
1 -2 cup chopped basil leaves (more or less to taste and depending on whether you have to buy basil) or 1 -2 cup Thai basil (more or less to taste and depending on whether you have to buy basil)
1 1/2 lbs lean ground turkey

Preparation

Whisk together the lime juice, fish sauce, Sriracha sauce, soy sauce, and Agave nectar to make the stir-fry sauce. Cut the onion into thin slivers and cut the red bell pepper into strips. Peel and slice the garlic.
Heat the wok or large heavy frying pan over high heat for about 1 minute before you add the oil. Then add the 1 tablespoon of oil, heat about 45 seconds (or until it looks shimmery), add the garlic cloves, and cook the garlic just until it's fragrant. When you smell garlic (less than one minute) remove the garlic and discard.
Add the onion slivers and bell pepper strips to the woke and stir-fry for 1-2 minutes (just until they're starting to soften), then remove to a bowl. Add the other teaspoon of oil if it seem like you need it, then add the ground turkey and stir-fry 5 minutes, breaking apart with a turner as it cooks. Cook the turkey until any liquid evaporates completely and the turkey is starting to get lightly browned.
Add the vegetables back into the wok, stirring to combine with the meat, and cook about 1 minute. Add the chopped basil and cook about 1 minute more, just until the basil starts to wilt.
Then add the stir-fry sauce and stir to distribute it in the meat/veggie mixture. Cook about 2 minutes more, or until the sauce is mostly absorbed into the meat and the whole dish is hot. Serve right away.