Gà Xào Sả Ớt (Vietnamese Lemongrass Turkey Stir-Fry) with Fragrant Jasmine Rice

Prepare the turkey breast by slicing it into thin, uniform strips. Marinate briefly with a splash of apple cider vinegar, a hint of ginger juice, and a pinch of salt to draw out moisture and tenderize.

Boil a pot of water and cook the rice noodles until al dente, then drain and set aside. Toss them with a small amount of oil to prevent sticking.

Heat a heavy-bottomed wok or skillet over high heat. Add a tiny amount of oil and sear the turkey strips until they develop a light golden crust. Work in batches to avoid crowding the pan.

Add the julienned celeriac to the pan, stir-frying until it is softened but retains a slight bite. Incorporate the aromatics (ginger juice and sliced habanero for heat).

Deglaze the pan with a splash of champagne vinegar and a touch of apple cider vinegar to balance the savory notes of the turkey.

Return the noodles to the wok, tossing everything vigorously over high heat until the flavors meld and the noodles are hot.

Plate in a wide bowl, garnishing generously with toasted pumpkin seeds for essential crunch and color. Serve immediately while piping hot.