I remember the first time I made this dish for dinner so clearly. That’s how it usually is with a keeper: my very favorite recipes tend to be cemented in my memory by the story of how they earned their spot there in the first place. So it is with this recipe, which satisfies my need for eating really good Chinese while loafing on the couch with you. Chinese take out isn’t really a viable option for us anymore (because gluten), but this recipe has become one of my favorites, at least–and I’m pretty sure you agree (because you eat bowl after bowl of it…).
I didn’t know it would turn out to be such a hit the night I first made it, of course. That was sort of a fluke. I hadn’t gone shopping in awhile and the fridge was pretty bare, so ground turkey and frozen green beans were what I had to work with that night. I had no idea how I would sell those two fairly lackluster foods to hungry kids, but as it turns out, I didn’t have to. I didn’t even cook dinner at all for the kids that night anyway.
What happened was this: we took the kids to the park after feeding them an early dinner. It was a Saturday, and we promised those kids all day long if they would just play nicely together for a little while longer so we could get some work done around the house, we would take them to the park in a little while. The afternoon raced by and dinnertime was upon us before we made good on our word. But the girls practically boycotted the idea of dinner that night, rightly arguing with us because we hadn’t been to the park yet, and we had made them a promise. As a compromise, we scrounged around to find something that could pass as an acceptable meal for them and scooted off to the park before it got too dark to play. Neither you nor I had eaten a thing yet, a habit that gets us into trouble when bedtime comes around (because if we would just feed ourselves at the same time, well then, we wouldn’t be so ill-tempered and impatient with kids who beg for “Just one more story?” at bedtime, would we?).
But alas, we didn’t eat dinner with the kids and by the time we left the park that evening all I could think about was that pound of ground turkey I thawed earlier. By the time I gave any thought to what to do with it, I was tired and very much wished I could send you out to grab Chinese take out. Instead, I snooped around Pinterest as you drove us home and saw an idea for Chinese Green Beans with Ground Turkey over rice from The Weary Chef. Fitting, I thought. Chinese food for tired cooks? Sign me up. The ingredients were minimal, and luckily I had most of them on hand. The recipe wasn’t gluten free exactly, but that was easy enough to fix by swapping out regular soy sauce for Tamari (gluten free soy sauce) and leaving out the hoisin sauce altogether (I didn’t have a gluten free version on hand anyway because, well, I’ve never kept hoisin sauce on hand).
When we got home, we tucked those Goobies into bed, kissed them goodnight, and I set to work on what became an instant favorite. A bowl piled high with quinoa and ginger-infused ground turkey with chili-and-garlic-studded green beans, along with a chilled glass of Chardonnay (and you, of course) is enough to create a truly delicious quick-to-throw-together dinner at home that satisfies my need for Chinese take out–once the Goobies are in bed, of course.
Chili-Garlic Ground Turkey and Green Beans
So ok, ground turkey and frozen green beans aren’t exactly ingredients that I would put together in just any context, but I promise the the flavors here are out-of-this-world. Ginger, garlic and chili paste mingle with soy sauce to create a savory, just-spicy-enough stir fry that I swear I would think came straight from a restaurant if it were served in a traditional Chinese takeout box. The original recipe called for hoisin sauce, as I mentioned, but I left it out and changed the quantities of everything else to make up the difference. The result? Well, what I said above. This is a keeper. (THM friends, this recipe is an FP. When served with quinoa or rice as pictured above, it’s an E. Turn it into an S by using regular ground turkey (not lean) and serving it over cauliflower rice.)
- 1 pound lean ground turkey
- 1 pound frozen green beans
- 1/2 cup sliced green onions
- 3 cloves garlic, minced
- 1 Tablespoon toasted sesame oil
- 1/2 teaspoon kosher salt
- 1/4 cup low-sodium Tamari (gluten free soy sauce)
- 3 Tablespoons Ground Fresh Chili Paste
- 1 Tablespoon white vinegar
- 1 teaspoon ground ginger
- 1/2 teaspoon Pyure Organic Stevia Blend (or 1 teaspoon regular sugar)
First, make sure you’ve sliced the onions and minced the garlic. Keep them close by because you’ll need them soon. Next, mix the sauce: add the Tamari (or soy sauce, if you’re not gluten free), chili paste, vinegar and ginger into a small bowl and whisk together until well combined. Set aside and keep it handy.
Once your veggies are prepped and the sauce is ready to go, set a skillet over medium heat and pour in the sesame oil. Add the garlic and onions and saute slightly to soften them, about two minutes or until they begin to smell fantastic. Crank up the heat to high and add the ground turkey, crumbling it in your hands as you go. Sprinkle on a little kosher salt (about 1/2 teaspoon) and cook until the meat is no longer pink. Pour in the sauce as well as the (still frozen) green beans. Toss everything together and cook over high heat (or medium high if your stove top gets scorching) until the beans are warmed through and tender. Pile high on top of a bed of quinoa or rice (but my favorite? Quinoa.)