Ingredients

• 0.25 cups low-sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon gochujang
• 1 teaspoon sesame oil
• 2 cloves garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together soy sauce, honey, gochujang, sesame oil, and garlic in a small bowl; set aside.
3. 3 Heat 1 tablespoon vegetable oil in wok or large skillet over medium-high heat. Add mushrooms, white parts of green onions, carrots, and celery. Stir-fry veggies, stirring constantly, until crisp-tender, about 4 to 6 minutes. Transfer to a bowl.
4. 4 Heat remaining 2 tablespoons vegetable oil in the wok. Add ground turkey and cook, stirring every 15 to 20 seconds, and break up any large chunks, until evenly browned, about 5 to 6 minutes.
5. 5 Return veggies to the wok and pour sauce over top. Stir to combine and simmer for 2 to 3 minutes.
6. 6 Top with green parts from green onions and season to taste with salt and pepper.

Nutrition per serving