Spicy Turkey and Green Bean Stir-Fry

• 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

1. Bring a large pot of water to a boil.
2. Stir in the rice, cover and boil until tender, about 18 minutes; drain well and keep warm.
3. Meanwhile, preheat the broiler.
4. Toss the green beans, 1 1/2 tablespoons vegetable oil and the sugar on a rimmed baking sheet.
5. Broil, stirring once, until the beans are tender and charred, about 8 minutes.
6. Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over high heat.
7. Add the turkey and cook, breaking it up with a wooden spoon, until browned, 3 minutes.
8. Add the garlic, pickle and chile paste and cook until the garlic is slightly golden, about 3 minutes.
9. Whisk the chicken broth, soy sauce, sherry and cornstarch in a bowl.
10. Add the green beans to the skillet with the turkey mixture and cook, stirring, 1 minute.
11. Add the soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
12. Serve with the rice.
13. Photograph by Christopher Testani

basmati rice, green beans, vegetable oil, sugar, percent lean ground turkey, clove garlic, pickle, asian chile paste, chicken broth, soy sauce, sherry, cornstarch

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spicy-turkey-and-green-bean-stir-fry-recipe.html (may not work)