• In a bowl, combine the soy sauce, rice vinegar and toasted sesame oil, and set aside.
• In another small bowl, prepare the dry seasoning blend by stirring together the ground ginger, garlic powder, kosher salt and crushed red pepper flakes (if using); set aside.
• Next, prepare the filling by liberally misting a large skillet or wok with nonstick oil spray, and placing over medium-high heat. Once the pan is hot, add the chopped mushrooms in an even layer, and cook for 5 minutes, stirring occasionally so they don’t stick. They will shrink significantly while browning and intensifying in flavor.
• Add the coleslaw mix to the pan (the pan will be very full, but the cabbage wilts down as it cooks) and continue to stir while cooking for another 4 minutes, or until wilted and tender. Mist the pan with additional oil spray as needed.
• Then, add your ground turkey and the pre-mixed dry seasoning blend and cook for ~3 minutes, using a wooden spoon or spatula to combine all of the seasonings and break up the turkey into small crumbles. Add the soy sauce mixture and cook for a final 3 to 4 minutes, or until most of the sauce has absorbed and the turkey is fully crumbled and cooked through.
• Remove the pan from the heat and stir in the scallions. Transfer to bowls and serve with optional duck sauce and pita chips.

To prepare the duck sauce:

• Mix the apricot jam, soy sauce, rice vinegar, and optional crushed red pepper flakes in a small bowl and serve with pita chips.