Pinakbet with Sautéed Ground Turkey and Garlic

In a wide pan or wok, heat 1 tsp of olive oil over medium-high heat. Add the ground turkey, breaking it up with a wooden spoon until browned and fragrant. Remove the turkey and set aside.

In the same pan, add the remaining oil, garlic, and diced tomatoes. Sauté until the tomatoes begin to soften and release their juices, creating a savory base.

Add the zucchini, broccoli, and green bell peppers. Stir-fry for 4-5 minutes until the vegetables are vibrant and tender-crisp. The goal is to keep the vegetables bright, not mushy. Fold in the cooked turkey and season with a splash of soy sauce or fermented shrimp paste (bagoong) to taste, allowing the flavors to meld for another minute.

Serve immediately over a mound of fluffy steamed white jasmine rice. Garnish with a few slices of fresh chili or a squeeze of calamansi if available to brighten the palate.