Turkey
Cook Time: 30 minutes
Serves: 4

Ingredients:

• 2 medium carrots
• 2 eggs
• 4 cloves garlic
• 2 (2 1/2 cm) pieces ginger
• 1 small bunch green onions
• 0.68 kg ground turkey
• 1 medium head napa cabbage (or 1/3 head green cabbage)
• 1/2 medium yellow onion
• 2 tsp chili-garlic sauce
• 1/8 tsp crushed red pepper flakes
• 1/4 cup mayonnaise
• sesame seeds
• 1/4 cup soy sauce
• 3/4 cup white/basmati rice

Steps:

1. Add 1 1/2 cups of water to a pot, add a punch of salt and rice. Bring to a boil then bring down to a simmer and cover for 15 minutes. Fluff with a fork when done.
2. Preheat large skillet over medium-high heat
3. Wash and dry fresh produce
   • ginger root
   • carrots
   • napa cabbage
   • green onions
4. Add the ground turkey to the skillet. Cook, breaking apart with a spoon until nearly cooked through, 3-4 minutes
5. Peel and mince garlic. Peel and small dice onion, add both to the skillet
6. Peel and mince or grate ginger. Add to the skillet
7. Peel carrots and trim off the ends, then julienne or coarsely grate and add to the skillet
8. Trim off and discard the root end of the cabbage. Halve the cabbage lengthwise then thinly slice crosswise (use a mandolin if you have one) into shreds and add to the skillet.
9. Season veggies and turkey with soy sauce and crushed red pepper, stir to combine. Cook stirring occasionally until cabbage and carrots have softened, 4-5 minutes
10. Meanwhile, trim off and discard the ends of the green onions. Cut into crosswise into 1/4 inch pieces at an angle and set aside
11. When cabbage is cooked, drain off excess liquid, and turn the heat down to low. Make a well in the center of the skillet and crack the eggs into it. Scramble until no longer runny, 1-2 minutes, then stir to combine
12. In a small bowl mix together chili-garlic sauce and mayo
13. Divide between bowls and top with the green onions, a sprinkle of sesame seeds, and the spicy mayo