Start by mincing the garlic, grating the ginger, and slicing the green onions—keep the whites separate from the greens.

Chop the mushrooms and carrots, ensuring everything is ready for a swift cook.

In a mixing bowl, stir together 1.5 tablespoons of soy sauce and 1.5 teaspoons of cornstarch. Incorporate 1 pound of ground turkey, allowing it to sit for about 10 minutes.

Heat 1 tablespoon of canola oil in a pan over high heat. Add the marinated turkey and cook, breaking it up with a spatula, until it's browned—about 5 minutes.

Stir in the chopped mushrooms and the white/light greens of the onions, cooking for 2 minutes.

Lower the heat and add the minced garlic and grated ginger, stirring for about 30 seconds.

Toss in the broccoli slaw and shredded carrots, sautéing for another 2 minutes.

In a small bowl, whisk together the remaining soy sauce, rice vinegar, chili paste, sesame oil, black pepper, and sugar. Pour this mixture over the stir-fry and cook for 1 minute.

Serve the mixture over a bed of rice, quinoa, or riced cauliflower, and finish with the reserved dark green onion tops.