Let’s get cooking this quick and easy meal:

1. Brown the Turkey: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until almost cooked through, about 5-6 minutes.

2. Sauté Aromatics and Veggies: Push the turkey to one side of the pan. Add the remaining tablespoon of oil to the empty side. Add the finely diced onion and cook for 3-4 minutes, stirring occasionally, until softened. Add the shredded carrots, minced garlic, and minced ginger and cook for 2 more minutes, stirring frequently, until fragrant.

3. Deglaze: Pour in the chicken broth and scrape any browned bits (fond) from the bottom of the pan – this adds flavor! Stir everything together with the turkey.

4. Add Cabbage and Sauce: Add the shredded cabbage, soy sauce (or tamari), rice vinegar, salt, and pepper to the skillet. Stir everything well to combine.

5. Cover and Cook: Cover the skillet, reduce the heat to medium-low, and cook for 12-15 minutes, or until the cabbage has wilted and reached your desired tenderness. Some prefer it slightly crisp, others softer.

6. Finish with Sesame Oil: Remove the skillet from the heat and stir in the toasted sesame oil.

7. Serve: Serve the Egg Roll in a Bowl mixture hot over cooked white rice (if using). Top generously with thinly sliced green onions, toasted sesame seeds, and a drizzle of Sriracha mayo, if desired.

Dinner is ready in about 30 minutes!