Sichuan Ground Turkey and Cabbage

steps

1. Cut the cabbage into 5 wedges taking care to keep the core intact so the leaves stay connected as a wedge.
2. Heat 1 tablespoon olive oil in a 12-inch skillet over high heat. Lay the cabbage in the pan in a single layer pressing down on each wedge so the cabbage browns rather than steams. Char the cabbage on one side. Flip and char on the opposite side. Transfer the cabbage to a plate to cool slightly and season with ¼ teaspoon salt.
3. While the cabbage chars, whisk together the hoisin, chili flakes, sugar, soy sauce, citrus juices, and ¼ cup stock or water in a small bowl. In another small bowl, whisk together the cornstarch and the remaining stock. Set both bowls aside.
4. Lower the heat slightly and add the sesame oil, minced ginger and remaining 1 tablespoon olive oil to the skillet. Once the ginger starts to sizzle, add the turkey, followed by the garlic and the remaining salt. Brown the turkey well.
5. As it browns, cut the core piece from each cabbage wedge. This will separate the cabbage into wide, flat “noodles” with charred edges.
6. Once the turkey is caramelized and cooked through, stir in the hoisin mixture, scraping up any bits from the bottom of the pan. Add the cabbage leaves and let the liquid reduce by two-thirds.
7. Stir in the cornstarch-stock mixture. This will thicken the juice making it a sauce. Stir the contents of the skillet to coat the cabbage noodles with sauce. Serve soon!