Spray your skillet or nonstick pan lightly, then cook the ground turkey over medium heat. If the pan gets watery, drain off excess liquid so your bowl won’t be soggy. Stir in a splash of toasted sesame oil to infuse the turkey with nutty aroma.

Mix in the minced garlic, broccoli slaw, and coconut aminos. Give it all a good toss. Let the veggies cook until the broccoli slaw softens but still has snap—it should smell savory and inviting.

Add the cabbage, chopped water chestnuts, sriracha, ground ginger, and a pinch of salt and pepper. Stir well and let everything simmer together until the cabbage turns tender and slightly translucent.

Once the cabbage is wilted but not mushy, fold in the chopped green onion right at the end for a burst of color and freshness. Serve straight out of the pan, or load into bowls. Add extra sriracha, a splash of coconut aminos, or a sprinkle of sesame seeds on top if you like it bold.