02 03 Batali, Dior, and Dewey Walk into a Bar...: Sweet and Spicy Green Bean and Turkey Stir Fry 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

Sweet and Spicy Green Bean and Turkey Stir Fry

My best friend gave me this recipe a while back, and it's become a definite repeat in our house. It's super light and healthy, and it packs a TON of flavor. That's one of the great things about Asian cooking - you can have a lot of flavor without a ton of calories. If the list of ingredients seems weird, just trust me that your grocery store will most likely have it in their Asian foods section. They keep for a while in the fridge, too, so they won't go to waste.

We serve ours {usually} over cauliflower rice, but regular white rice or basmati rice are great, too. 

If you're not a fan of spicy, just leave out the Sambel Oelek (chili garlic sauce). You might want to add a little bit more hoisin + soy sauce and possibly more chicken broth just to get enough sauce. You definitely are going to want lots and lots of sauce.  

This recipe makes 4 pretty good-sized portions. Each portion comes in at around 310 calories, so don't feel bad going back for seconds. The cooked stir-fry can also be frozen for up to three months. Just thaw the container the night before, reheat, and serve over rice.

Sweet and Spicy Turkey and Green Bean Stir-Fry

1 tbs. sesame oil
1 bunch green onions, chopped
3 garlic cloves, minced
1 lb. ground turkey
4 tbs. Sambal Oelek (chili garlic sauce) - more or less depending on how much spice you like
6 tbs. hoisin sauce
3 tbs. low-sodium soy sauce
3 tbs. seasoned rice vinegar
1 tbs. grated, peeled ginger
12 oz. green beans, washed, trimmed, and cut into 1” pieces
1 tbs. all-purpose flour
1/2 cup chicken broth

Heat a wok or large skillet over medium-high heat. Add sesame oil. Sauté green onions and garlic for about 2 minutes or until fragrant, stirring constantly. Stir in ground turkey and cook another 5 minutes, stirring often. Crumble the meat as much as possible.

Meanwhile, mix the sauce together in a medium bowl. Add the Sambal Oelek, hoisin sauce, soy sauce, rice vinegar, ginger, and green beans. Whisk to combine. Once turkey is cooked, stir in the sauce mixture. Cook for 1 minute. In a small bowl, whisk the flour and chicken broth until no lumps remain. Add the slurry to the wok. Continue cooking over high heat another 8-10 minutes, stirring frequently, until beans are slightly tender.

Serve over rice (or caulifower rice) and garnish with green onion. 
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