Cut turkey thigh into approximately one-inch-long thin strips.

Massage the shredded cabbage and rinse with cold water until it runs clear, this will help soften the cabbage.

Add canola oil to a wok on medium to high heat and wait for the oil to heat up, just to the point of smoking. Add the turkey to the wok and stir fry until just cooked. The meat should be opaque. Then add carrots, cabbage, salt, sugar, white pepper, five spice powder, sesame oil, soy sauce and stir fry together until the vegetables are at a desired level of cooked.

Transfer to bowl and garnish with sesame seeds, green onions and Kewpie mayonnaise, hot sauce and crispy wonton strips (optional).