In a small bowl, combine all the sauce ingredients: the low-sodium soy sauce, rice vinegar, brown sugar, toasted sesame oil, and Sriracha. Whisk them together thoroughly until the sugar is fully dissolved. Set the sauce aside.

Ensure all your vegetables are ready: the garlic and ginger are minced, the onion is diced, and the cabbages and carrots are shredded. This recipe cooks very quickly once the vegetables hit the pan, so preparation is key.

Heat a very large skillet, wok, or Dutch oven over medium-high heat. Add the tablespoon of neutral cooking oil.

Add the ground turkey to the hot skillet. Use a wooden spoon or spatula to break the turkey up into small, uniform pieces as it cooks.

Season the turkey liberally with the 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper while it browns. Cook the turkey for 6 to 8 minutes, stirring frequently, until it is completely cooked through and no pink remains. If a large amount of excess liquid or fat has rendered, carefully drain it from the pan before proceeding.

Reduce the heat to medium. Push the cooked turkey to one side of the skillet, or move it temporarily to a bowl.

Add the diced yellow onion to the cleared area of the skillet and sauté for 3 to 4 minutes until the onions soften and become translucent.

Add the minced garlic and minced fresh ginger to the skillet. Cook for 1 minute, stirring constantly, until the mixture is highly fragrant. Be careful not to let the garlic burn.

Stir the onions, garlic, and ginger into the cooked turkey, blending the ingredients well.

Raise the heat back to medium-high. Add the more firm vegetables first, such as the shredded carrots (if adding extra) and the optional sliced mushrooms. Stir them into the turkey mixture and cook for 2 minutes.

Add all of the shredded cabbage (both the pre-shredded coleslaw mix and the Napa cabbage) to the skillet. The skillet will look very full at this stage.

Toss the mixture vigorously for 3 to 5 minutes. The high heat will cause the cabbage to quickly wilt and decrease in volume. Continue stirring until the cabbage is crisp-tender but still retains a bit of crunch. Do not overcook the vegetables, or they will become watery and soggy.

Pour the prepared sauce mixture (soy sauce, rice vinegar, sesame oil, etc.) evenly over the entire skillet contents.

Stir the entire mixture rapidly, ensuring the sauce coats all the turkey and vegetables. Cook for just 1 to 2 minutes more, allowing the sauce to slightly reduce and heat through.

Taste the mixture and adjust seasoning as needed. You may add a splash more soy sauce for saltiness, or a dash more rice vinegar for acidity.

Turn off the heat. Divide the Veggie Turkey Egg Roll In A Bowl mixture immediately among serving bowls.

Garnish each bowl generously with the freshly chopped scallions and a sprinkle of toasted sesame seeds.

Serve hot, with extra soy sauce or chili garlic sauce offered on the side for those who prefer more heat.