Pan Asian Green Beans

This dish can be made in minutes and is really healthy, if you substitute the traditional pork, for ground turkey. Do use ground thigh meat for your ground turkey. The later is to lean for the dish.

The green beans in winter are not, as sweet as they are in the summer, so do add the sugar to the recipe. I love Ichimi Togarashi which is a red pepper mix from Japan, but you can substitute red pepper flakes for the Togarashi.

Amber colored, aromatic, and pleasantly rich tasting, ShaoHsing rice cooking wine is the most important ingredient in many recipes for Chinese cooking. Use it in any marinade, soup or sauce.

Living in my neighborhood you get the opportunity to visit all the lovely ethnic grocery stores. They will help you find the Togarashi and Shaohsng Huadiao wine.

1 tablespoon Shaohsng Huadiao wine or a dry sherry
1 tablespoon of sugar
1 teaspoon of corn starch
1/2 teaspoon of ground black pepper
2 tablespoons of vegetable oil with a high smoking point
1 pound ground turkey thigh meat                                                                                        
1 pound of green beans tops removed and left whole
3 garlic cloves mined
1 tablespoon of minced ginger
3 green onions cut for garnish
2 tablespoons of water
2 tablespoons of low sodium soy sauce
1 teaspoon of toasted sesame oil

In a bowl mix up the sauce that includes the sugar, soy sauce, corn starch, black pepper, Shaohsng Huadiao wine, sugar, water and togarashi. Set aside.

Heat a wok or very large frying pan until the oil is smoking. Add the green beans and cook until they have brown spots all over them and are wilted a little. Now turn down the heat a little and add the ground turkey. Crush the turkey meat and cook until all the pink has been remove. Now add the garlic and ginger and cook until they are no longer raw. Now add your sauce and cook until the mixture is well incorporated. Serve this dish with steamed basmati rice. You are going to have the best home take out.