Chinese Green Beans with Ground Turkey over Rice
This addictive meal is not only tasty but incredibly easy to make - and ready in under 30 minutes.
Each week, I try to make a variety of foods. We have our themed nights: Crockpot/Quick Meal Monday, Taco Tuesday, Soup Night Wednesday, Throwback Thursday, All American Friday (Pizza or Burgers), and then Sundays which I reserve for meals that may take some time that I don't have throughout the week. I often forget to make an Asian-style dish and it drives me banana sandwich because I love Asian foods. It actually may be a good thing that we don't have them as often because I have NO self-control at all with it. This recipe included.
I always go into recipes without expecting much - I mentioned this recently...I know I have. I don't expect them to be bad, but I don't expect them to be super amazing either. I just don't have expectations at all. I do hope they are delicious, amazing, unforgettable...I absolutely do. So I get really excited when they ARE super amazing, delicious, and unforgettable. I loved how flavorful the ground turkey was and thoroughly enjoyed the crunch of the green beans with. It was perfect over a bed of rice and I will have to double the recipe next time because it disappeared very quickly!
What you need:
2 cups Minute brown rice
1 Tbsp. vegetable oil
1 bunch of green onions, sliced thinly
2 cloves garlic, minced
1 lb. ground turkey
2 Tbsp. chili garlic sauce
2 Tbsp. hoisin sauce
1/2 tsp. ground ginger
1 lb. fresh green beans
1 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
Directions:
Cook rice according to package instructions.
Meanwhile, heat vegetable oil over medium heat, saute green onions and garlic for about 2 minutes.
Add ground turkey and stir to crumble while browning.
Once turkey is cooked through, stir in chili garlic sauce, hoison sauce, and ginger. Then add green beans and soy sauce. Stir gently to coat.
Cook for about 8 to 10 minutes, stirring often, until the beans are a little tender but still have crunch to them.
Stir in rice wine vinegar and cook for about 1 or 2 more minutes.
Serve over rice!
Recipe slightly adapted from The Weary Chef
Originally posted on Fantastical Sharing of Recipes on April 27, 2016