I found this recipe on a blog I came across last fall, it quickly became a favorite of mine. Another blog that concentrates on making dishes healthier. I made this dish awhile back but never got around to posting it because of how busy I got, I figured I’d keep it around to post when I got busy, well here I am……….BUSY BUSY. I can still remember this dish like it was yesterday. I had no idea it was going to cost as good as it did. I’m always looking ways to jazz up the basic ground turkey recipe so when I came across this……… I was sold!!
Total time: 25 mins
- 1 lb ground turkey
- 3 garlic cloves – grated
- 2 tbs ginger – grated
- 1 lb green beans – trimmed
- ½ c chicken broth
- 1 tbs corn starch
- 3 tbs soy sauce – low sodium
- 1 tbs hoisin sauce
- 2 tbs rice vinegar
- ½ tbs chili garlic paste (more or less to taste)
- Fresh Mushrooms or canned
- 8 oz water chestnuts – sliced
- ½ tbs sesame oil
- Pre-heat a large wok or deep pan over high heat and spray with non-stick spray.
- Add ground turkey, garlic and ginger.
- Using a potato masher or wooden spoon, break down the turkey and cook until browned. (Don’t be afraid of color! Brown = flavor. Move away from the pan for a minute – it’s ok, really!)
- In a small bowl, whisk together chicken broth, corn starch, soy, hoisin, rice vinegar and chili garlic paste; set aside.
- Once turkey is browned and bits and pieces are sticking to the pan, add in green beans and broth/soy mixture.
- Saute 3-4 minutes then add water chestnuts and sesame oil.
- Cook an additional minute or two then serve. Great with brown rice.
Saturated fat: .3g