OPTIONAL CREAMY SAUCE: If making the creamy sauce, start it now, so the flavors have a chance to meld.. Combine 1/2 cup mayo, 1/2 teaspoon lime zest, 3 tablespoons lime juice, and 2 teaspoons (up to 3 teaspoons) chili-garlic sauce. Season with a tiny pinch of salt and pepper. Whisk until smooth, cover, and chill in the fridge until ready to use. (The sauce may make more than what you need for this recipe, but better more than less! Store leftovers in an airtight container for up to a week.)
VEGGIE PREP: Wash, dry, and dice mushrooms into small pieces. Thinly slice green onions and separate the white parts from the greens. Dice the red pepper. Mince ginger and garlic.
GROUND TURKEY: Heat 1 tbsp oil in a large cast-iron pan over medium-high heat. Once the oil is hot, add in the diced mushrooms, diced red pepper, and white parts of the green onions. Sauté, stirring occasionally, until mushrooms soften, 3-4 minutes. Press to the edges of the pan and add turkey to the center of the pan. Cook, breaking up as you cook, until mostly cooked through, 3-5 minutes. At this point, add in the ginger and garlic and continue to cook and break up turkey until it's no longer pink, about 2-3 minutes.
STIR-FRY SAUCE: While the turkey is cooking, whisk together 2 tsp. cornstarch and 1 tbsp. soy sauce in a medium-sized bowl. Once smooth, add in 3 tbsp. chicken broth, 1/4 cup hoisin sauce, and 2 tablespoons chili-garlic sauce. Whisk until smooth and set aside.
FINISH MEAT: Back to the turkey: add in the cabbage and matchstick carrots. Stir for 1 minute and then add in the sauce. Cook and stir until the sauce is thickened and glossy and veggies are tender, about 2-3 more minutes. Remove from heat. Stir in the tops of the green onions.
SERVE: Serve over white rice drizzled with lots of sauce! Garnish plates with lime wedges and cilantro if desired. Enjoy!