Szechuan Turkey & Green Bean Stir-Fry

Name: Szechuan Turkey & Green Bean Stir-Fry with Toasted Cashews & Quinoa
Yield: 2 servings
Cuisine: Chinese
Ingredients: 6 oz Green Beans; 1/2 cup Quinoa; 10 oz Ground Turkey; 4 tbsp Sweet Soy Glaze; 2 tbsp Szechuan Paste; 2 unit Scallions; 1/2 oz Cashews; 1 Ginger; 2 tsp Salt, tsp; tsp Black Pepper, tsp; 1 tbsp Cooking Oil, tbsp; 1 tsp Granulated Sugar, tsp

with Toasted Cashews & Quinoa

By Recipe0 System

Forget takeout: The path to sweet-spicy-savory dinner bliss is as simple as breaking out a frying pan! In this recipe, ground turkey and green beans are coated in tantalizing Szechuan sauce and cashews are toasted to create the perfect crunchy topping. Everything comes together over a bed of steamy white quinoa mixed with warm, sizzly ginger—in only 30 minutes! The results? A symphony of flavors and textures that are so delicious, you might just lick the plate.

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
1/2 cup Quinoa
10 oz Ground Turkey
4 tbsp Sweet Soy Glaze
2 tbsp Szechuan Paste
2 unit Scallions
1/2 oz Cashews
1 Ginger
2 tsp Salt, tsp
tsp Black Pepper, tsp
1 tbsp Cooking Oil, tbsp
1 tsp Granulated Sugar, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce.

Peel and mince or grate ginger. Trim green beans if necessary; cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens.
2

Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 1 minute.

Stir in 1 cup water and ½ tsp salt (2 cups water and 1 tsp salt for 4 servings). Bring to a boil, then add quinoa, cover, and reduce to a low simmer. Cook until quinoa is tender and water has evaporated, 15-20 minutes. TIP: Drain any excess water if necessary.

Keep covered off heat until ready to serve.
3

While quinoa cooks, add green beans and a splash of water to a medium microwave-safe bowl; cover with plastic wrap. Microwave until tender, 1-2 minutes. Drain.

Heat a large, preferably nonstick, pan over medium-high heat. Add cashews; cook, stirring, until browned and lightly toasted, 3-5 minutes.

Turn off heat; transfer to a small bowl. Wipe out pan.
4

Heat a large drizzle of oil in pan used for cashews over medium-high heat. Add turkey* and cook, breaking up meat into pieces, until browned, 4-6 minutes (it’ll finish cooking in the next step).
5

Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar (2 tsp for 4 servings) into pan with turkey. Cook, scraping up any browned bits from bottom of pan, until ginger is fragrant and turkey is cooked through, 1-2 minutes.

Stir in sweet soy glaze, half the Szechuan paste, and ¼ cup water (all the Szechuan paste and 1⁄3 cup water for 4). Cook, stirring, until everything is thoroughly coated, 1-2 minutes more. Turn off heat.
6

Fluff quinoa with a fork and season with salt and pepper. Divide between bowls.

Taste and season turkey stir-fry with salt and pepper; spoon over rice. Sprinkle with scallion greens and cashews. Serve.

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