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.