Heat large sauté pan (that has a tight-fitting lid), over medium heat. Add coconut oil, ginger and garlic and sauté quickly for 1 minute (careful not to burn). Add ground turkey, chicken or tempeh and sauté for 2-3 minutes until almost done, breaking it up into smaller pieces while it’s cooking.

Add carrots and mushrooms and sauté for 3-4 minutes until soft.

Add cabbage, water chestnuts and salt, toss to combine and sauté for 1 minute. Cover pan with tight-fitting lid and cook for 3-4 minutes, until cabbage is crispy wilted.

While vegetables are cooking, combine mayonnaise and chili garlic sauce in small bowl and set aside.

Remove lid and add scallions (reserving a bit for garnish), toasted sesame oil, tamari and toasted sesame seeds. Toss to combine and serve with steamed rice.