Get your grain going: 

1. I use a rice cooker to make my rice (1:2 brown rice to liquid ratio) – feel free to use your favorite method or follow the package directions. You can also use a rice cooker to cook quinoa instead of rice.

Prep the sauce:

1. In a mason jar, add all sauce ingredients and shake until combined. You can also use a bowl/whisk but this way is faster and cleaner!

Make the stir-fry:

1. Heat oil in a wok or deep skillet over medium-high heat. When hot, add turkey meat and salt. Use a wooden spoon to break up the meat, stirring frequently. Cook until the meat is cooked through and just beginning to brown, about 10 minutes. Drain excess liquid if there is more than a small amount in the bottom of the pan.
2. Add ginger, garlic, onion, snap peas and carrot. Stir briefly to incorporate. Give the sauce jar a couple shakes and then pour the liquid into the pan. Stir until all meat and veggies are coated in the sauce. Continue cooking over medium high heat, stirring occasionally, until the veggies start to soften, about 4-5 minutes.
3. Reduce heat to low. Add kimchi to the pan and stir. Let the stir fry simmer until the sauce is almost completely reduced, about 5-6 more minutes. The onions should be translucent and the veggies should be completely cooked through and softened.
4. Serve immediately with rice, or portion into 4 equal containers with lids. Store in the fridge for up to 4 days.