Spicy Turkey and Green Bean Stir-fry


2 cups cooked white rice                                                       1.5 lbs. green beans

3 tbsp. vegetable oil                                                                ½ tsp. sugar

1 lb. ground turkey                                                                1 clove garlic, minced

1 dill pickle spear, minced                                                   2 tsp. Garlic Asian chili paste (or siracha)

1-cup chicken broth                                                              2 tbsp. soy sauce

1 tbsp. seasoned rice wine vinegar                                   2 tsp. cornstarch

Toss green beans in 2 tbsp. oil, sugar, and a pinch of salt and broil for about 8 minutes until partially browned and blistered.

Brown turkey in remaining oil and add garlic, pickle, and chili paste and cook for 3 minutes.  Add green beans to turkey mixture.  Whisk broth, soy sauce, vinegar, and cornstarch together and add to turkey and green beans.  Cook about 3 minutes until sauce thickens.  Serve over rice.

***If you choose to use ground venison like I do, double the garlic, pickle, soy sauce, and vinegar (and chili paste if you like it HOT).  Venison seems to require more seasoning than the turkey does.


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