• Before starting, wash and dry all produce.
• Prick each pototo three times with a fork. 
• Place potatoes on a plate, then microwave for 4-6 min, turning once halfway through cooking, until tender all the way though. 

• Meanwhile, to a small bowl, add 1 cup (2 cup) water and half the cornstarch (use all for 4 servings). Whisk to combine, then set aside. 
• Peel, then cut carrot into 1/4-inch half-moons. 

• Meanwhile, heat a large pot over high heat. 
• Add half the seasame oil to the same pot, then turkey, onions and carrots. Cook for 2-3 min, breaking up turkey into smaller pieces, until no pink remains and onions are tender.
• Add Ginger-Garlic Puree and cook for 30 sec, stirring often, until fragrant. Season with salt and pepper.

• Add brown sugar and Soy-Mirin Blend. Cook for 1 min, until slightly thickened. 
• Add cornstarch-water mixture and broth concentrate. Bring to a boil over high heat, then reduce heat to medium. Cook for 3-4 min, stirring occasionally, until slightly thickened and carrots and turkey are cooked through.** Season with salt and pepper. 

• Meanwhile, carefully cut potatoes into 1-inch pieces. To a medium bowl, add potaoes, remaining sesame oil. Season with salt and pepper, then stir to coat. 
• Thinly slice green onions. 
• Divide potatoes between bowls. 
• Top with stew.
• Sprinkle over green onions.

If you've opted for turkey, cook in the same way the recipe instructs you to cook beef.