• In a small mixing bowl whisk together ¼ cup soy sauce, ¼ cup water,1 tablespoon sesame oil, 1 tablespoon light brown sugar, and 2 teaspoon Sriracha with 2 teaspoons cornstarch until well blended. Set aside.
• Heat 1 tablespoon oil in a 12-inch skillet or wok over medium-high heat. 
• Add 1 pound ground turkey and cook, breaking up with the back of a wooden spoon until no longer pink and cooked through. Add  3 minced garlic cloves (or frozen cubes) and 3 teaspoons minced ginger (or frozen cubes) and season with a pinch of kosher salt. Transfer cooked turkey to plate.
• Heat remaining tablespoon of oil in same skillet over medium-high heat. Add 1 small thinly sliced yellow onion and saute until soft and fragrant; about 3 minutes.
• Add 1 thinly sliced red bell pepper, 4 cups shredded green cabbage, and 1 ½ cups shredded carrots to skillet. Whisk soy sauce mixture and pour over skillet. Allow to cook, tossing frequently until cabbage is tender, about 5 minutes. 
• Return turkey to skillet and toss to fully combine. Serve warm topped with ¼ cup chopped green onions and more sriracha or soy sauce, if desired.

SERVING SUGGESTIONS

• This recipe can stand alone on its own, but to make it more substantial you can serve it over cooked rice or noodles. You can also serve steamed and salted edamame on the side.

SWAP SUGGESTIONS

• Swap the ground turkey with any ground meat like chicken or pork. For a vegetarian option use chopped tofu.

WEEKEND PREP / MAKE AHEAD

• Slice onions, bell pepper, and cabbage and store in airtight bag or container.