Green bean season is in full swing and I am pretty thrilled! Of course they are great on their own with a splash of lemon juice and a drizzle of olive oil but today I’ve decided to give them an Asian twist.
Ground turkey probably isn’t the first type of meat you think of when making a stir-fry but I’d like to suggest you give it a try. Spicy chili-garlic paste is combined with sweet hoisin, fresh ginger and plenty of garlic to create a delicious and healthy dinner unlike any other. No green beans? Try broccoli, peas, cauliflower or zucchini. Let your farm stand be your guide.
The best part? It makes fabulous leftovers and actually tastes even better the next day! Serve with brown rice and dinner is done in under 20 minutes.
Your fork is waiting.
- Serves: 4
- Serving size: 1
- Calories: 211
- Fat: 3g
- Saturated fat: .3g
- Carbohydrates: 16.5g
- Sodium: 640mg
- Fiber: 3.8g
- Protein: 31g
- Cholesterol: 70mg
- Pre-heat a large wok or deep pan over high heat and spray with non-stick spray.
- Add ground turkey, garlic and ginger.
- Using a potato masher or wooden spoon, break down the turkey and cook until browned. (Don’t be afraid of color! Brown = flavor. Move away from the pan for a minute – it’s ok, really!)
- In a small bowl, whisk together chicken broth, corn starch, soy, hoisin, rice vinegar and chili garlic paste; set aside.
- Once turkey is browned and bits and pieces are sticking to the pan, add in green beans and broth/soy mixture.
- Saute 3-4 minutes then add water chestnuts and sesame oil.
- Cook an additional minute or two then serve. Great with brown rice.