Ingredients:

  • 4 Tbsp Low-Sodium Soy Sauce (or Tamari)
  • 2 Tbsp Oyster Sauce (or vegetarian mushroom sauce)
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Honey or Maple Syrup
  • 1 tsp Sesame Oil
  • 1 tsp Cornstarch (Cornflour in UK)
  • 1/4 tsp White Pepper
  • 1 Tbsp High-Heat Cooking Oil (e.g., Rapeseed/Canola or Peanut Oil)
  • 1 lb (450 g) Lean Ground Turkey (93% or 95% lean)
  • 1 large clove Garlic, finely minced
  • 1 Tbsp Fresh Ginger, finely grated
  • Pinch of Kosher Salt
  • 1 medium head Green Cabbage, core removed, thinly sliced (about 8 cups/600g)
  • 2 medium Carrots, julienned or shredded (about 1 cup/120g)
  • 4 Spring Onions (Scallions), white and green parts separated and sliced
  • Optional: 1/2 Red Bell Pepper, thinly sliced
  • 1 tsp Toasted Sesame Seeds (for garnish)

Instructions:

  1. Preparation: Slice all vegetables as directed. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey/syrup, sesame oil, cornstarch, and white pepper until the cornstarch is dissolved. Pat the ground turkey dry and season lightly with salt.
  2. Heat the Wok: Place the wok or skillet over high heat. Add the cooking oil and wait until it shimmers.
  3. Brown the Meat: Add the ground turkey, breaking it up with a spoon. Cook, stirring occasionally, until it is fully browned and no pink remains (5-7 minutes). Drain excess fat if necessary.
  4. Sauté Aromatics: Reduce the heat slightly to medium-high. Push the turkey to one side and add the minced garlic, grated ginger, and the white parts of the sliced spring onions. Stir-fry for 30-45 seconds until fragrant.
  5. Add Hardy Vegetables: Add the shredded carrots and bell pepper (if using). Stir-fry for 1-2 minutes to soften them slightly.
  6. Introduce the Cabbage: Add the thinly sliced cabbage to the pan. Increase the heat back up to high. Toss and stir continuously for 3-4 minutes, until the cabbage is tender-crisp (al dente).
  7. Sauce and Toss: Give the prepared Umami Sauce a quick re-whisk. Pour the sauce evenly over the turkey and vegetables. Stir-fry rapidly for 60-90 seconds until the sauce bubbles, thickens instantly, and coats everything beautifully.
  8. Final Check and Garnish: Remove the pan from the heat immediately. Stir in the green parts of the spring onions. Serve immediately, garnished with toasted sesame seeds.