• Before starting, wash and dry all produce.
• Heat a medium pot over medium. 
• When hot, add half the sesame oil and bulgur. Cook for 1 min, stirring often, until fragrant.
• Add 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high. 
• Remove from heat. Let stand for 16-18 min, until bulgur is tender and liquid is absorbed. 

• Meanwhile, cut zucchini into 1/2-inch half- moons. 
• Thinly slice green onion. 
• In a small bowl, whisk together soy sauce, 1/2 tbsp (1 tbsp) brown sugar, 1/2 tbsp (1 tbsp) cornstarch and 1/4 cup (1/2 cup) water. Set aside. 
• Heat a large non-stick pan over medium. When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until fragrant. (TIP: Keep your eye on them so they don't burn.) Transfer to a plate.

• To the same pan, add remaining sesame oil, then zucchini. Cook for 3-4 min, stirring occasionally, until tender-crisp. 
• Season with salt and pepper. 
• Transfer to a plate. 

• To the same pan, add 1 tbsp (2 tbsp) oil, then turkey and Moo Shu Spice Blend. Cook 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
• Add zucchini and soy mixture and cook 1-2 min, stirring often, until sauce thickens and coats turkey. Season with salt and pepper.

• Stir half the sesame seeds into bulgur and fluff with a fork. 
• Divide bulgur between bowls. 
• Top with turkey-zucchini mixture.
• Drizzle half the spicy mayo (use all for 4 servings) over top.
• Sprinkle green onions and remaining sesame seeds over top. 

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey and Moo Shu Spice Blend. Cook in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.