Gà Xào Sả Ớt (Vietnamese Lemongrass Turkey Stir-Fry)

Heat a heavy-bottomed wok or skillet over high heat. Add the olive oil and swirl to coat.

Add the ground turkey, using a spatula to break it into small, uniform pieces. Sauté until the meat is browned and fragrant.

Add finely minced lemongrass (the white tender parts) and a bird's-eye chili if desired, stirring constantly for 30 seconds until the aromatics release their perfume.

Add the broccoli florets and zucchini rounds. Stir-fry vigorously for 3-4 minutes; the vegetables should remain vibrant green with a slight snap.

Deglaze the pan with a splash of water, stir in the palm sugar, and cook until the sauce lightly glazes the mixture and the sugar dissolves into a sticky, sweet-savory coating.

Remove from heat immediately. Serve in a shallow bowl, ensuring the aromatics are distributed evenly. Serve hot, perhaps with a squeeze of fresh lime.