Hoisin-Glazed Cauliflower & Turkey Bowls

• Meanwhile, trim and thinly slice scallions, separating whites from greens. Trim, peel, and quarter carrots lengthwise; thinly slice crosswise into quarter-moons.

• Heat a drizzle of oil and half the sesame oil in a small pot (use all the sesame oil and a medium pot for 4 servings) over medium-high heat. Add scallion whites and cook, stirring occasionally, 1-2 minutes. • Add rice, stock concentrate, 1 cup water (2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until Step 6.

Rinse shrimp under cold water; pat dry with paper towels. Heat a large drizzle of oil in a large pan over high heat. Add shrimp or turkey and season with salt and pepper. Cook, stirring frequently, until cooked through, 3-4 minutes for shrimp or 4-6 minutes for turkey. Turn off heat; transfer to a plate. Wipe out pan.

• While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add carrots and a pinch of salt; stir to combine. Cover and cook, stirring occasionally, until lightly browned and almost cooked through, 5-7 minutes. • Uncover and add peas and ¼ cup water (½ cup for 4 servings). Cook until carrots and peas are tender and water has completely evaporated, 1-2 minutes. Taste and season with salt and pepper. Transfer to a plate.

Use pan used for shrimp or turkey here.

• When cauliflower is almost done roasting, combine katsu sauce, hoisin, chili sauce, 1 tsp water (2 tsp for 4 servings), and a pinch of chili flakes in a medium microwave-safe bowl. • Microwave until warmed, 20-30 seconds. Taste and season with salt and pepper if needed. • Transfer roasted cauliflower to bowl with sauce; toss to combine.