Ga Xao Sa Ot (Vietnamese Lemongrass Turkey with Peppers)

Heat a heavy-bottomed wok or skillet over high heat. Add the sesame oil until it shimmers.

Add the ground turkey breast, breaking it up with a spatula. Sauté until the turkey is browned and slightly crispy at the edges, about 4-5 minutes.

Toss in the 3-pepper and onion blend along with the broccoli slaw. Stir-fry for 3 minutes until the vegetables are vibrant and tender-crisp.

Lower the heat slightly and add the finely minced lemongrass (if available), fish sauce, and palm sugar. Stir vigorously until the sugar melts into a glossy, fragrant glaze coating the turkey and vegetables.

Remove from heat immediately to maintain the crunch of the vegetables.

Serve the stir-fry over a bed of warm, fluffy Japanese rice. Garnish with a squeeze of fresh lime juice and a generous handful of fresh cilantro and bird's-eye chili for heat.