Chinese Green Bean Turkey Stir Fry

All I can say is the first time I made this dish I thought to myself….this girl can cook! I had never ventured much into making Asian cuisine, other than a basic stir fry and even then I still relied on my hubby and talented chef, Greg, to assist with the intricate details, not-so-easy-to-find ingredients and prep work. 

I’m always looking for fun ways to spice up the week with a good ground turkey recipe. I have found that substituting ground beef or other meats with ground turkey can be just as delicious and has wonderful health benefits.

Don’t let the label fool you, when purchasing ground turkey look for “ground turkey breast” vs. “ground turkey”. There  is a difference, believe me! The generic ground turkey uses all cuts and types of the turkey including white & dark meat, trimmings and the skin. If you are looking for the healthiest, cleanest version splurge the extra few cents for the ground turkey BREAST.


This dish is great for a weeknight throw-together and tastes just a perfect as the time it takes to make. So as I expanded my culinary horizon and ventured out of my “norm”, it resulted in a keeper of a recipe that will be sure on my dinner calendar throughout the year.

1lb ground turkey breast
4 cloves of garlic, minced
1 tsp ground ginger
1 lb green beans – trimmed and cut in halves
1 small bunch of green onions – thinly sliced
2 1/2 tbsp chili garlic sauce
2 1/2 tbsp hoisin sauce
1 1/2 tbsp soy sauce
1 1/2 tbsp rice vinegar
1 tbsp sesame oil

Heat the sesame oil in large saute pan. Add the chopped green onion and garlic. Cook until fragrant but keep a close eye so the garlic doesn’t burn. Add the ground turkey breast

Once the turkey is cooked through, add the chili garlic sauce, hoisin sauce and ground ginger. Cook to heat through. Add the green beans, soy sauce and rice vinegar. Cook over medium heat until the green beans are at preferred doneness.

Serve over steamed white rice. Bon Appetite

 

 

Poached Artichokes

Happy National Artichoke day! I absolutely love all things artichoke. I mean come on…what an amazing addition to your favorite pasta dish, on a pizza, in a dip, they make a perfect salad topping or seriously just as good all by its little lonesome. How could you not love this versatile veggie. I could eat a whole artichoke just for din 🙂 As we celebrate this fun holiday – National Artichoke day, I share my favorite way to make this tasty side dish, or full meal…enjoy! When shopping for artichokes, I look for medium to large-sized, tight and bright green colored selections. I also keep an eye out for when they are on sale because they can get a little pricey. The prime artichoke season starts in March and continues through late April.
To prepare your artichokes, cut the stem and remove all the little leaves towards the stalk. Cut the tips of each leaf off with scissors (see above). Once the tips are cut, take a large knife and cut the top of the artichoke off – about 1/4″ to 1/2″. Prepare a large pot of boiling water with the following:

1 onion – thinly sliced
1 lemon – thinly sliced
4-5 garlic cloves, smashed
1 tbsp. ground black pepper
1 1/2 teas. red chili pepper flake
3/4 c. red wine vinegar
2 tbsp. whole black peppercorns

Salt the water like you would when preparing pasta. I don’t mean a pinch, salt it up so it tastes like the sea 🙂  Bring the water to a boil, add 1-2 artichokes and boil/simmer covered for 45 min- 1 hour. Cover the artichokes with a plate if needed to keep them under the water. Test the artichokes by pulling the outer leaves and taste for “doneness”. Once done, remove artichokes from water and drain upside down in a bowl. Serve with your favorite dipping accouterments. Bon appetit and happy National Artichoke Day!