1.5 lbs ground turkey (you can also use cubed turkey or chicken)
2 tablespoons cornstarch
5 tablespoons reduced sodium soy sauce, divided
1 tablespoon sesame oil
1 tablespoon canola oil
6 green onions, sliced
2 carrots, sliced
4 oz. mushrooms, sliced
1 celery stalk, sliced
2 tablespoons apple cider vinegar
1 tablespoon coconut sugar
3-4 drops Ginger Essential Oil
1/2 teaspoon crushed red pepper flakes
Cook pasta according to package directions.
Spray nonstick pan with cooking spray and brown turkey. Add cornstarch and stir. Add 1 tbsp soy sauce and sesame oil. Remove to bowl and set aside.
Add canola oil to hot pan. Add onions, carrots, mushrooms, and celery. Cook for 5 minutes until vegetables start to become tender. (You can add peas or pea pods here if you'd like.) Add vinegar, sugar, ginger oil, red pepper flakes, and remaining soy sauce. Stir. Add cooked turkey back into pan and stir.
Drain pasta. You can serve the turkey on top of pasta or mix it directly in the pan. Top with tofutti sour cream and/or sliced green onions.