Chopped dry-roasted peanuts, crispy chow mein noodles or crunchy wonton strips, optional

3 to 4 cups cooked rice noodles or cooked brown rice

1. For sauce, mix hoisin, soy sauce, vinegar, sesame oil and crushed red pepper in a small bowl.

2. Heat a large deep wok or deep 12-inch nonstick skillet over medium heat until hot. Add canola oil, yellow onion, garlic, ginger and 2/3 of the green onions. Stir-fry 1 minute. Add ground beef or turkey. Increase heat to medium-high. Cook, breaking up meat with a wooden spatula, until no longer pink, about 10 minutes. Stir in soy sauce mixture. (Recipe can be made up to 2 days in advance; refrigerated covered. Reheat well, then proceed with step 3.)

3. Stir in carrots and bell pepper. Cook and stir over medium-high heat until peppers start to soften, 3 minutes. Stir in broccoli slaw and optional water chestnuts. Cook and stir until vegetables are crisp-tender, 1 to 2 minutes.

4. Sprinkle with remaining green onions and cilantro. Squeeze fresh lime over to taste. Sprinkle with optional peanuts. Serve with noodles or brown rice.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.