Five-spice squash and turkey with rice and yu choy
1/2 cup soy sauce
1/2 cup rice vinegar
2 tsp sesame oil
2 tsp five-spice powder
Chili flakes to taste
1 onion, diced
1 lb. ground turkey
1 small Kabocha squash, cut into bite-sized cubes (skin on)
1 lb yu choy, cleaned and chopped into 1-inch pieces
Diced garlic to taste
Mix soy sauce, rice vinegar, sesame oil, five-spice, and chili flakes together and set aside.
Heat a few tablespoons of oil in a wok or frying pan over medium-high heat. Add onions and cook until soft. Add ground turkey and five-spice sauce and cook until turkey is almost cooked through, breaking the meat up as you go. Add the kabocha squash, cover the pan, and cook for another 5-7 minutes until the squash is cooked but still firm.
In a separate pan, sauté the yu choy with garlic until soft.
Serve the squash, turkey, and vegetables over a bed of rice.