Ingredients
3 tbsp vegetable oil, divided
8 cremini mushrooms, sliced
3 green onions, white and green parts separated, thinly sliced
3 carrots, peeled and thinly sliced diagonally
3 celery stalks, thinly sliced diagonally
500 g lean ground turkey
salt and pepper, to taste
3 tbsp soy sauce
1 tbsp honey
1 tbsp gochujang
1 tbsp sesame oil
2 cloves garlic, minced
Directions
Step 1
In a small bowl, whisk together soy sauce, honey, gochujang, sesame oil, and garlic; set aside.
Step 2
In a wok or large skillet over medium-high heat, add 1 tablespoon of vegetable oil. Stir-fry mushrooms, white parts of green onions, carrots, and celery until crisp-tender, about 4 to 6 minutes. Transfer to a bowl.
Step 3
Heat the remaining 2 tablespoons of vegetable oil in the wok. Add ground turkey and cook, breaking up any large chunks, until evenly browned, about 5 to 6 minutes.
Step 4
Return the vegetables to the wok and pour the sauce over them. Stir to combine and simmer for 2 to 3 minutes. Top with green parts of green onions, season with salt and pepper, and serve.