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Set the oven rack to the middle position and set the heat to 375ºF (191ºC). Cut the wrappers into ½-inch wide strips about 3-inches long, about 40 pieces.
Line a baking sheet with parchment paper. Lightly brush vegetable oil on both sides. Season the surface on the side facing up with salt and pepper. Bake until lightly golden brown and crisp, about 5 to 6 minutes, rotating halfway through baking. Allow it to cool on the pan until ready to use.
Heat a wok, large saute pan, or skillet over high heat. Add 1 tablespoon vegetable oil. Once the oil is hot but not smoking, add the mushrooms and saute for 1 minute. Add the carrots and saute for 1 minute. Add the cabbage and saute for 1 minute. Add the bean sprouts and green onions and saute for 1 minute. Add ¼ teaspoon salt and ¼ teaspoon black pepper, stir to combine. Transfer mixture to a large plate or bowl.
Wipe down the pan with a paper towel to remove any moisture. Heat the wok over high heat. Add 1 tablespoon vegetable oil and sesame oil. Once hot, add the garlic and ginger. Saute until fragrant, making sure the garlic doesn’t burn, 15 seconds.
Add the ground turkey and cook until no longer pink, breaking down the meat into smaller pieces, about 3 to 4 minutes. Add soy sauce, ¼ teaspoon salt, and ¼ teaspoon black pepper, stir to combine.
Add the vegetables back to the pan, stir and cook until warm, about 1 to 2 minutes. Season to taste with salt and pepper. If desired, serve with rice. Top with wonton crisps and green onions.