Spicy Turkey and Green Bean Stir-Fry

Hold back on the chile paste or sambal for a milder dish. Dovetaiing Tip: Use the group turkey that you cooked on day 3 for today's stir fry.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 564

1 1/2 cups basmati rice
1 1/2 pounds green beans, trimmed
3 tablespoons vegetable oil
1/2 teaspoon sugar
3/4 pound lean ground turkey
1 clove garlic, minced
1 small half-sour pickle, finely chopped
2 teaspoons Asian chile paste, such as sambal oelek
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon dry sherry or rice vinegar (not seasoned)
2 teaspoons cornstarch

Bring a large pot of water to a boil. Stir in the rice, cover and boil until tender, about 18 minutes; drain well and keep warm.

Meanwhile, preheat the broiler. Toss the green beans, 1 1/2 tablespoons vegetable oil and the sugar on a rimmed baking sheet. Broil, stirring once, until the beans are tender and charred, about 8 minutes.

Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, 3 minutes. Add the garlic, pickle and chile paste and cook until the garlic is slightly golden, about 3 minutes.

Whisk the chicken broth, soy sauce, sherry and cornstarch in a bowl. Add the green beans to the skillet with the turkey mixture and cook, stirring, 1 minute. Add the soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Serve with the rice.

Source: foodnetwork.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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