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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