Ginger Turkey and Edamame Rice Bowls

From the garden

• 2 cups shelled edamame, pods boiled 4 minutes, then shelled · about 1.5 pounds of pods; frozen shelled beans work too
• 2 tbsp fresh ginger, peeled and finely grated
• 3 cloves garlic, minced
• 1 large sweet red pepper, diced
• 4 green onions, sliced, white and green parts kept separate

From the pantry

• 1 lb ground turkey
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• ½ tsp red pepper flakes (optional)
• 2 tbsp vegetable oil
• 1 tsp toasted sesame oil
• 1½ cups rice, cooked for serving
• salt · to taste

1. Start the rice first. While it cooks, drop the edamame pods into boiling salted water for 4 minutes, drain, and pop the beans out of the pods once cool enough to handle (a squeeze at the seam does it). Set aside 2 cups of beans.
2. Stir together the soy sauce, honey, rice vinegar, cornstarch, and 3 tablespoons of water in a small bowl until the cornstarch dissolves. Keep it by the stove.
3. Heat the vegetable oil in a large skillet or wok over high heat until shimmering. Add the ground turkey, press it flat, and leave it alone for 2 minutes so it browns, then break it up and cook 3–4 minutes more until no pink remains and it reads 165°F. Season lightly with salt.
4. Push the turkey to one side. Add the ginger, garlic, and the white parts of the green onions to the empty side and stir 30 seconds until fragrant, then toss everything together with the diced pepper and cook 2 minutes until the pepper is crisp-tender.
5. Add the edamame and pour in the sauce. Stir constantly for 1–2 minutes as it bubbles and thickens into a glaze that clings to the meat and beans. Turn off the heat and stir in the sesame oil, red pepper flakes if using, and the green onion tops.
6. Spoon over bowls of hot rice and serve. Extra soy sauce or hot sauce at the table if anyone wants it.