Szechuan Green Beans

 

Major umami — caramelized beans, low fat ground turkey, in  a super flavorful, gingery, garlic-y, spicy (up to you) sauce.

 

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4 servings

  • 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!

  1. In small bowl, stir together soy sauce, sherry, sugar, cornstarch, white pepper, pepper flakes, mustard, and water until sugar dissolves; set aside.
  2. 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.
  3. 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.
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