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
- 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
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