Ga Xao Sa Ot (Vietnamese Lemongrass Turkey Stir-Fry)

Prep the aromatics: Mince 1 stalk of fresh lemongrass (white part only), 1 bird's-eye chili, and 1 clove of garlic.

Cube the sweet potato into 1/2-inch pieces and steam until just tender, about 8 minutes.

Heat a wok or heavy-bottomed skillet over high heat with the olive oil. Add the aromatics and stir-fry until fragrant and golden.

Add the ground turkey, breaking it up with a wooden spoon, and sear until deeply browned and slightly crispy.

Toss in the steamed sweet potato and raw broccoli florets. Stir-fry rapidly for 3 minutes until the broccoli is bright green and crisp-tender.

Season with a splash of fish sauce (or salt) and a pinch of palm sugar (or honey) to balance the savory notes, tossing to glaze everything evenly.

Plate immediately, garnishing with fresh Thai basil leaves if desired.