Spicy Turkey And Green Bean Stir Fry Recipes

Steps:

• In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
• Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red-pepper flakes and cook for 1 minute.
• Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don't stir the meat too much, so it can turn deep brown.
• Remove pan from heat and stir in lime juice, fish sauce and soy sauce. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.
• Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.

Steps:

• In a bowl, combine the first six ingredients until smooth; set aside. , In a nonstick skillet coated with cooking spray, stir-fry turkey in hot oil for 2-3 minutes. Add sweet pepper, garlic, ginger and broccoli; stir-fry for 3-4 minutes or until vegetables are crisp-tender. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with onions and peanuts. Serve with rice.

Steps:

• Brown ground turkey in a little oil over medium-high heat. Drain any excess grease leaving just enough to accomplish the stir-frying process.
• Add garlic, onion, coriander, and a tbs of the soy sauce. Stir well.
• Begin adding the vegetables starting with long-cooking veggies like carrots and broccoli (especially if broccoli is still frozen), and working towards the quick-cooking greens but not adding those just yet.
• Just before adding the greens -- right after adding the beans or snap peas -- add the remaining soy sauce, the sugar, the sherry, and the red pepper flakes. Stir well so that sugar dissolves and pepper flakes are well distributed.
• Add the greens and complete the cooking.
• Make the optional sauce if desired by whisking the cornstarch into the chicken stock. Pour into pan just before the greens are done and cook, stirring constantly, until the sauce has simmered for about one minute.
• Serve over rice, ramen noodle, or other preferred, Asian starch.

Steps:

• In a small bowl, combine all ingredients except the green beans, garlic and canola oil. Stir well, until sugar is disolved.
• Heat a wok on high and add canola oil and garlic slices when hot.
• when garlic is browned, remove from the wok. **Note: do not burn garlic. I f garlic is burnt, remove oil and start over.**.
• Add the green beans and stir consistantly for about 2-4 minutes, or until the green beans are browned.
• Add in the sauce mixture. Cook, while stirring for another minute or so.
• When done, drain half the sauce and serve.

Steps:

• Bring a large pot of water to a boil. Stir in the rice, cover and boil until tender, about 18 minutes; drain well and keep warm.Meanwhile, preheat the broiler. Toss the green beans, 1 1/2 tablespoons vegetable oil and the sugar on a rimmed baking sheet. Broil, stirring once, until the beans are tender and charred, about 8 minutes.Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, 3 minutes. Add the garlic, pickle and chile paste and cook until the garlic is slightly golden, about 3 minutes.Whisk the chicken broth, soy sauce, sherry and cornstarch in a bowl. Add the green beans to the skillet with the turkey mixture and cook, stirring, 1 minute. Add the soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Serve with the rice.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Steps:

• In a small bowl, whisk together rice vinegar, hoisin sauce, soy sauce, and brown sugar until well combined; set aside.
• Spray a large frying pan with nonstick cooking spray and place on the stove top over medium-high heat.
• Add ground turkey and minced garlic to the pan.
• Sprinkle the garlic salt, pepper, and onion salt over the meat.
• Add half of the liquid mixture to the pan so the juices cook in with the meat.
• Cook the meat, breaking it up, for about 15 minutes or until fully cooked through.
• Set the meat aside, and place the green beans and mushrooms into the pan and drizzle the olive oil over it.
• Cook until the mushrooms are a shiny brown and the green beans soften and reach desired tenderness.
• Add the meat back into the pan and pour the rest of the liquid mixture over the meat, mushrooms and beans.
• Cook until the juice is well incorporated.
• Serve over cooked rice.

Steps:

• Bring a large pot of water to a boil. Stir in the rice, cover and boil until tender, about 18 minutes; drain well and keep warm.Meanwhile, preheat the broiler. Toss the green beans, 1 1/2 tablespoons vegetable oil and the sugar on a rimmed baking sheet. Broil, stirring once, until the beans are tender and charred, about 8 minutes.Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, 3 minutes. Add the garlic and chile paste and cook until the garlic is slightly golden, about 3 minutes.Whisk the chicken broth, soy sauce, sherry and cornstarch in a bowl. Add the green beans to the skillet with the turkey mixture and cook, stirring, 1 minute. Add the soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Serve with the rice.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.