Turkey and Green Bean Stir-Fry
A healthy and flavorful stir-fry featuring ground turkey and fresh green beans, perfect for busy weeknights.
Ingredients
For the Stir-Fry
- 1.5 cups basmati rice Fluffy texture pairs well with stir-fry.
- 1.5 pounds green beans, trimmed Provides crunch and color.
- 3 tablespoons vegetable oil Used for cooking.
- 0.5 teaspoon sugar Enhances flavor of green beans.
- 0.75 pound 99% lean ground turkey Low-fat protein source.
- 1 clove garlic, minced Adds savory flavor.
- 1 small half-sour pickle, finely chopped Provides tanginess.
- 2 teaspoons Asian chile paste (such as sambal oelek) Adjust for spice preference.
- 1 cup low-sodium chicken broth Forms the base of the sauce.
- 2 tablespoons low-sodium soy sauce Adds umami flavor.
- 1 tablespoon dry sherry or rice vinegar (not seasoned) Balances flavors.
- 2 teaspoons cornstarch Thickens the sauce.
Instructions
Prepare the Rice
- Bring a large pot of water to a boil. Add the rice, cover, and boil until tender (about 18 minutes). Drain well and keep warm.
Broil the Green Beans
- Preheat the broiler. Toss the green beans with 1½ tablespoons vegetable oil and the sugar on a rimmed baking sheet. Broil (stir once) until tender and charred, about 8 minutes.
Cook the Turkey
- Heat the remaining 1½ tablespoons vegetable oil in a large skillet over high heat. Add the turkey and cook, breaking it up, until browned (about 3 minutes).
- Add the garlic, pickle, and chile paste; cook until the garlic is lightly golden (about 3 minutes).
Make the Sauce
- In a bowl, whisk together chicken broth, soy sauce, sherry, and cornstarch.
- Add the green beans to the turkey mixture and cook for 1 minute.
- Pour in the soy-broth mixture and continue cooking, stirring occasionally, until the sauce finishes cooking/thickening.
Notes
For added indulgence, garnish with sliced scallions or sesame seeds. Store leftovers in an airtight container for up to three days, preferably keeping the rice separate.