Prep the produce. Thinly slice the cabbage and onion, mince the garlic, and grate the ginger. If using carrots, cut them into matchsticks. Have everything ready—this moves fast once the pan is hot.

Make the sauce. In a small bowl, stir together soy sauce, rice vinegar, honey (or brown sugar), and sesame oil. Add a pinch of red pepper flakes if you like heat. Set aside.

Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.

Sauté aromatics. Add onion and cook 2–3 minutes until just softened. Stir in garlic and ginger and cook 30 seconds, until fragrant. Don’t let them burn.

Brown the turkey. Push the onions to the side. Add the ground turkey, season with black pepper, and break it up with a spatula. Cook 4–6 minutes until no longer pink and lightly browned. If there’s excess moisture, let it cook off for another minute.

Add carrots (if using). Stir them in and cook 1–2 minutes to soften slightly.

Cook the cabbage. Add the sliced cabbage. It will look like a lot, but it wilts down. Toss well with the turkey and aromatics. Cook 4–6 minutes, stirring often, until the cabbage is tender-crisp.

Add the sauce. Pour in the sauce and toss to coat everything. Let it bubble for 1–2 minutes so it clings to the turkey and cabbage. Taste and adjust: more soy for salt, more vinegar for brightness, or a pinch more honey for balance.

Finish and serve. Turn off the heat. Sprinkle with sliced green onions and sesame seeds. Serve over warm rice or cauliflower rice, or enjoy it as-is.