Ingredients:

  • 2 Tbsp Neutral Oil (Canola or Sunflower)
  • 25 lbs Lean Ground Turkey (93% or higher)
  • 4 cloves Fresh Garlic, minced
  • 1 Tbsp Fresh Ginger, grated
  • White ends of 3 Spring Onions, sliced
  • 3 cups Broccoli Florets, cut into bite-sized pieces
  • 1 medium Red Bell Pepper, sliced thinly
  • 1/4 cup Low Sodium Soy Sauce
  • 5 to 2 Tbsp Gochujang or Sambal Oelek (Adjust to heat level)
  • 2 Tbsp Honey or Maple Syrup
  • 1 Tbsp Rice Wine Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1/4 cup Water or Chicken Stock
  • 1 Tbsp Cornstarch (Maizena)
  • Reserved Green Ends of Spring Onions, sliced (for garnish)
  • Toasted Sesame Seeds (for garnish)

Instructions:

  1. Prepare the Mise en Place: Dice all vegetables, mince garlic and ginger, and separate the white and green parts of the spring onions.
  2. Whisk the Sauce: In a small bowl, combine all ingredients for the Fiery Ginger Sauce (Soy Sauce, Chili Paste, Honey, Vinegar, Sesame Oil, Water, and Cornstarch). Whisk vigorously until the cornstarch is fully dissolved and set aside.
  3. Heat the Pan: Place the wok or skillet over high heat. Add the 2 Tbsp of neutral oil. Wait until the oil is shimmering and just starting to smoke.
  4. Brown the Turkey: Add the ground turkey to the hot wok. Break it up immediately and cook, undisturbed for the first 90 seconds to allow for browning. Continue to stir and cook until the turkey is fully browned (about 4–6 minutes).
  5. Drain and Reserve: Drain excess liquid or fat from the pan. Transfer the cooked turkey to a separate bowl and set aside.
  6. Sauté Aromatics: Return the wok to high heat (adding a touch more oil if needed). Add the minced ginger, garlic, and the white parts of the spring onions. Stir-fry rapidly for 30–60 seconds until fragrant; do not burn the garlic.
  7. Cook the Hard Vegetables: Add the broccoli florets. Stir-fry for 2–3 minutes until they begin to brighten and tenderise slightly (al dente).
  8. Add Softer Vegetables: Incorporate the sliced red bell pepper. Stir-fry for 1 minute more.
  9. Combine: Return the cooked ground turkey to the wok, tossing quickly to mix with the vegetables and aromatics.
  10. Thicken the Sauce: Give the prepared sauce a final quick whisk and pour it immediately over the turkey and vegetables.
  11. Glaze: Stir and toss constantly for about 60–90 seconds. The sauce will rapidly bubble and thicken into a glossy glaze, coating all the ingredients. Cook until the glaze reaches your desired stickiness.
  12. Serve: Remove from the heat immediately. Garnish generously with the reserved green spring onions and toasted sesame seeds.