By: Mary John Resch
My daughter Mary Alice sent me this suggestion for my column several months ago. She thought this recipe is one that many of you might enjoy trying.
I’m always looking for a fast and unique meal for my family. Asian food and green beans are both favorites of ours, so when I stumbled upon this recipe for Spicy Turkey and Green Bean Stir Fry, I had to give it a try. It has quickly become a family favorite. The unique way of preparing the green beans is especially yummy. It also reheats beautifully and I take it to work the next day for lunch, if there’s any left.
SPICY TURKEY and GREEN BEAN
STIR-FRY
1 1/2 cups basmati rice
1 1/2 pounds green beans, trimmed
3 tablespoons vegetable oil
1/2 teaspoon sugar
3/4 pound 99% 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 fat-free low sodium chicken broth
2 tablespoons low sodium 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 boiler. 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, about 3 minutes. Add the garlic, pickle and chile paste and cook until the garlic is slight 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.