Major umami — caramelized beans, low fat ground turkey, in a super flavorful, gingery, garlic-y, spicy (up to you) sauce.
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon dry sherry
- 1 teaspoon sugar
- 1/2 teaspoon corn starch
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon red pepper flakes (I prefer Aleppo pepper flakes — not as searingly hot)
- 1/4 teaspoon dry mustard
- 2 tablespoons vegetable oil
- 1 pound green beans, ends cut off
- 1/4 pound ground pork or ground turkey (but seriously — I added 1/3 pound).
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 3 scallions, sliced thinly
- 1 teaspoon toasted sesame oil
- 1 tablespoon sesame seeds
This goes together so quickly, so be sure to have everything prepped in advance!
- In small bowl, stir together soy sauce, sherry, sugar, cornstarch, white pepper, pepper flakes, mustard, and water until sugar dissolves; set aside.
- Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add beans and cook, stirring frequently, until crisp-tender and skins and light charred in spots, 5 to 8 minutes (reduce heat to medium-high if beans darken too quickly). Transfer beans to large plate.
- Reduce heat to medium-high and add pork to now-empty skillet. Cook, breaking pork or turkey into small pieces, until no pink remains, about 2 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, 15 to 20 seconds. Stir sauce to recombine and return beans to pan with sauce. Toss and cook until sauce is thickened, 5 to 10 seconds. Remove pan from heat and stir in scallions, sesame seeds and sesame oil. Serve immediately.