Spicy Turkey and Green Bean Stir-Fry

Ingredients:

• 350 g lean ground turkey, 1% fat
• 1.5 tbsp. basmati rice
• 0.7 kg green beans, ends trimmed
• 3 tablespoons of vegetable oil
• 0.5 tsp sugar
• 1 clove garlic, minced
• 1 small pickled cucumber, finely chopped
• 2 tsp Asian chili paste, such as sambal oelek
• 1 cup low-fat, low-salt chicken broth
• 2 tablespoons lightly salted soy sauce
• 1 tbsp. l. dry sherry or rice vinegar (unsalted)
• 2 tsp cornstarch

Preparation:

1. Bring a large saucepan of water to a boil. Add the rice, cover, and cook until tender, about 18 minutes. Drain thoroughly and keep warm.
2. Meanwhile, preheat the oven to broil. Combine the green beans, 1.5 tablespoons vegetable oil, and sugar on a rimmed baking sheet. Grill, stirring once, until the beans are tender and toasted, about 8 minutes.
3. In a large skillet, heat the remaining 1.5 tablespoons vegetable oil over high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, for 3 minutes. Add the garlic, pickle, and chili paste and cook until the garlic is lightly golden, about 3 minutes.
4. Combine the chicken broth, soy sauce, sherry, and cornstarch in a bowl. Add the green beans to the skillet with the turkey and cook, stirring, for 1 minute. Add the soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Serve with rice.