Slice the zucchini into 1/4-inch thick half-moons, julienne the carrot into thin 2-inch matchsticks, seed the bell pepper and cut into 1/2-inch wide strips, and chop the green onions—set all vegetables aside. In a small bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, sesame oil, freshly grated ginger, and sriracha until the sugar dissolves completely. This sauce can be made ahead, which I find helpful for keeping the stir-fry moving quickly once you start cooking.

Heat 2 teaspoons of cooking oil in a large skillet or wok over medium-high heat until shimmering. Add the ground turkey and garlic powder, breaking the meat apart with a wooden spoon as it cooks. Cook for 5-7 minutes, stirring frequently, until the turkey is completely cooked through and lightly browned. I prefer 93% lean ground turkey because it renders just enough fat for flavor while staying moist—any leaner and it can dry out.

Transfer the cooked turkey to a clean plate using a slotted spoon, leaving as much fat in the pan as possible. Add the remaining 2 teaspoons of cooking oil to the pan and increase the heat to medium-high. Add all the prepared vegetables (zucchini, carrot, and bell pepper) and cook for 3-5 minutes, stirring frequently, until they're tender-crisp with just a slight char. The vegetables should still have some bite to them—this is what makes stir-fry texture appealing.

In a small bowl, whisk together the cornstarch with 2 tablespoons of water until smooth and no lumps remain. Return the cooked turkey to the skillet with the vegetables, then reduce the heat to medium. Pour in the sauce mixture from Step 1, add the black pepper, and stir constantly for 1-2 minutes until everything is well coated. Pour in the cornstarch slurry while stirring continuously, and cook for another 1-2 minutes until the sauce thickens and becomes glossy.

Divide the jasmine rice among serving bowls and top with the ground turkey and vegetable stir-fry. Garnish each bowl with the chopped green onions and drizzle with hot sauce if desired. Serve immediately while the stir-fry is still hot and the sauce is clinging to every piece.