Turkey and Broccoli Stir-Fry with Ginger-Soy Glaze and Jasmine Rice

Prepare the glaze by whisking together 2 tbsp soy sauce, 1 tsp grated ginger, 1 tsp rice vinegar, and the honey. Set aside.

Heat a wok or large heavy skillet over high heat until wisps of smoke appear. Add the olive oil and swirl to coat.

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

Toss in the broccoli florets and a splash of water, covering the pan for 2 minutes to steam-fry until the broccoli is bright green and tender-crisp.

Remove the lid, pour in the prepared glaze, and toss vigorously for 1 minute until the sauce reduces into a glossy, sticky coating that clings to the turkey and broccoli.

Serve immediately over a bed of warm long-grain rice. Garnish with toasted sesame seeds and sliced scallions if desired.