You may also like
Categories:
Basmati rice green beans vegetable oil sugar percent lean ground turkey clove garlic pickle Asian chile paste chicken broth soy sauce sherry cornstarch
Viewed: 11 - Published at: 9 years agoIngredients
- 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 percent 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
Method
- 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 broiler.
- 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, 3 minutes.
- Add the garlic, pickle and chile paste and cook until the garlic is slightly 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.
- Photograph by Christopher Testani
