Instructions

• Start the eggs: bring a pot of water to a full boil. Carefully lower 4 to 6 eggs into the boiling water with a slotted spoon and boil for exactly 6 minutes. Prepare an ice bath while the eggs cook. When the 6 minutes are up, transfer the eggs to the ice bath and chill at least 10 minutes before peeling.
• While the water is heating, heat 2 Tbsp avocado oil in a large deep skillet over medium-high heat.
• Add 1 lb ground turkey to the hot skillet, spread it into an even layer, and let it brown undisturbed for 3 minutes. Flip or stir and brown an additional 1 to 2 minutes.
• Use a spatula to break the turkey into bite-sized pieces. Add 1/2 yellow onion (chopped) and 5 cloves garlic (minced) and sauté, stirring occasionally, for about 2 minutes, until the onion softens and the garlic is fragrant.
• Add 1 small head green cabbage (thinly sliced), 3 cups grated carrot, 1 Tbsp fresh ginger (peeled and grated), and 1/4 cup coconut aminos to the skillet. Stir to combine, then cover the skillet. It’s okay if the pan is too full to stir—the vegetables will wilt as they cook. Cook covered for 8 minutes, until the cabbage is very wilted.
• Remove the cover, stir well, and continue to cook uncovered for about 10 more minutes, stirring occasionally, until most of the liquid has evaporated and the mixture is slightly reduced and browned to your liking.
• Peel the chilled eggs and place them whole or halved on top of the turkey-cabbage mixture in bowls.
• Finish by sprinkling the dish with 1 Tbsp sesame seeds, 3 green onions (chopped), and 1/3 cup roasted cashews. Serve immediately.