Gochujang-Glazed Turkey and Zucchini Stir-Fry with Steamed Jasmine Rice

In a small bowl, whisk together the gochujang, honey, and a splash of water to create a smooth, glossy sauce.

Heat a wok or heavy-bottomed skillet over high heat. Add the ground turkey and sear, breaking it into small crumbles with a wooden spoon until browned and fragrant.

Add the sliced zucchini to the pan. Stir-fry for 2-3 minutes until the zucchini is tender-crisp and vibrant green.

Pour the gochujang sauce over the turkey and vegetables. Toss rapidly for 1 minute until the sauce bubbles, thickens, and coats everything in a deep crimson, savory-sweet glaze.

Plate the stir-fry over a mound of hot, fluffy steamed rice. Garnish with optional toasted sesame seeds or sliced scallions for extra texture.