Quick Turkey Stir-Fry with Mixed Vegetables over Steamed White Rice

Ingredients

• 1 cup jasmine rice
• 1 3/4 cups water (for rice)
• 1 lb ground turkey
• 1 tbsp neutral oil (such as canola or grapeseed)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 1 tsp fresh ginger, minced
• 3 cloves garlic, minced
• 1 tsp cornstarch
• 2 tbsp water (for slurry)
• 2 cups mixed stir-fry vegetables (broccoli florets, bell pepper strips, snap peas, carrots)
• 1 small onion, sliced
• 2 green onions, sliced (white and green parts separated)
• 1/4 tsp black pepper
• 2 tbsp toasted sesame seeds (optional)

Instructions

1. Cook the rice: Rinse 1 cup jasmine rice. Add it to a saucepan with 1 3/4 cups water. Bring to a boil, then cover and simmer on low for 15 minutes. Turn off heat and let sit, covered, for 5 minutes.
2. Mix the sauce: In a bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, and brown sugar. Set aside.
3. Make a quick slurry: Stir cornstarch with 2 tbsp water until smooth. Set aside.
4. Stir-fry turkey: Heat a large skillet or wok over medium-high heat. Add 1 tbsp oil. Add ground turkey and sprinkle with black pepper. Cook 6–8 minutes, breaking it up, until browned. Add onion (white part) and cook 1 minute, stirring.
5. Add aromatics and vegetables: Add ginger and garlic; cook 30 seconds. Add mixed vegetables and cook 4–6 minutes, stirring frequently, until crisp-tender.
6. Combine and thicken: Pour in the sauce and toss to coat. Add the cornstarch slurry while stirring. Cook 30–60 seconds, until glossy and slightly thickened.
7. Serve: Fluff the rice and divide among 4 bowls. Top each with turkey stir-fry and finish with green onion slices (and sesame seeds, if using).