Pinakbet with Ground Turkey and Steamed Jasmine Rice

In a heavy-bottomed pan or wok, heat half the olive oil over medium-high heat. Add the ground turkey, seasoning with a pinch of salt and black pepper. Sauté until the meat is browned and fragrant, then remove from the pan and set aside.

In the same pan, add the remaining oil. Sauté garlic and onions (if using) until soft. Add the diced tomatoes and cook until they break down into a thick, jammy paste, releasing their natural sugars.

Add the zucchini and bell peppers to the pan. Sauté for 3-4 minutes until they begin to soften but retain a slight crunch. Add the broccoli florets and a splash of water, covering the pan for 2 minutes to steam-cook the vegetables until tender-crisp.

Return the browned turkey to the pan. Fold in a tablespoon of fermented shrimp paste (bagoong) if available, or a dash of soy sauce and fish sauce to emulate the traditional Ilocano flavor profile. Toss everything together for 1 minute to coat in the juices.

To serve, mound a generous portion of cooked jasmine rice into a wide bowl. Arrange the savory, vegetable-forward Pinakbet over the top. Garnish with a squeeze of fresh calamansi or lemon to brighten the dish and serve immediately while steaming hot.