Recipe by Rachael Ray
About 2 cups cauliflower florets (about 1 small head), coarsely chopped
About 1 1/2 cups broccoli florets, coarsely chopped (about 1 crown)
About 6 tbsp. neutral-flavored oil (such as peanut, canola, or safflower)
8 oz. hen of the woods (maitake) mushrooms, pulled into thin strips
8 to 12 oz. roast turkey, chopped or pulled into bite-size pieces (2 to 3 cups)
1 carrot, peeled and shredded or cut into matchsticks
1 stalk celery with leafy top, chopped
2 large cloves garlic, chopped
1 1/2-inch piece of fresh ginger, peeled and grated or finely chopped
1 bunch scallions, whites thinly sliced and greens cut into 1-inch pieces
2 large eggs, lightly beaten
1/2 cup (loosely packed) fresh flat-leaf parsley or cilantro leaves, coarsely chopped
2 tbsp. fresh thyme, chopped
About 1/4 cup tamari or soy sauce
Juice of 1 lime (about 2 tbsp.)
Sriracha or hot sauce, for serving
1. In a food processor, pulse the cauliflower until finely chopped. Transfer to a medium bowl. Repeat with the broccoli, then transfer to the same bowl.
2. In a large skillet, heat 2 tbsp. oil, two turns of the pan, over high. Add the mushrooms. Cook, stirring often, until browned, about 7 minutes. Add the turkey. Cook, stirring often, until lightly browned, 2 to 3 minutes more. Transfer to a platter.
3. In the same skillet, heat the remaining 4 tbsp. oil, four turns of the pan, over high. Add the cauliflower, broccoli, carrot, celery, garlic, and ginger. Cook, stirring often, until crisp-tender, 3 to 4 minutes. Mix in the scallions and the mushroom-turkey mixture. Off heat, add the eggs. Toss vigorously until coated, about 1 minute. Mix in the herbs, tamari, and lime juice. Serve in shallow bowls. Pass the hot sauce at the table.