Ingredients:

• 4 dried shiitake mushrooms
• 3 tbsps soy sauce
• 2 tbsps peanut butter
• 2 tsps dark sesame oil
• 1/4 tsp ground white pepper
• 2 tbsps safflower oil
• 1 1/2 tbsps garlic, minced
• 1 tbsp ginger, minced
• 8 ounces ground turkey
• 8 cups cabbage, finely shredded
• 2 large carrots, grated
• 3 scallions, sliced

Directions:

1. Put the shiitake mushrooms in a bowl and cover with boiling water. Set aside until mushrooms are softened, about ten minutes.
2. Drain, reserving 1/4 of the liquid. Thinly slice the caps and discard the stems. Set aside.
3. In a small bowl, whisk together the reserved mushroom soaking liquid, soy sauce, peanut butter, sesame oil, and white pepper.
4. Heat the oil in a wok or large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 10 seconds. Add ground turkey and cook, stirring frequently and breaking the meat apart with a spatula until no longer pink, about 6 minutes.
5. Add the shiitake mushrooms, cabbage, and carrots. Cook, stirring frequently, until the cabbage begins to wilt but retains some crunch, about 2 minutes.
6. Add the soy sauce mixture and scallions and stir to combine. Serve immediately.