Ingredients

1 1/2 cups Jasmine Rice ( cooked )

1 pound Green Beans (trimmed)

3 tablespoons Olive Oil

1/2 teaspoon Sugar

1 pound Ground Turkey

1 teaspoon Garlic (minced)

1 Sour Pickle (finely chopped)

2 teaspoons Asian Chile Paste

1 cup Chicken Broth

2 tablespoons Soy Sauce

1 tablespoon Rice Vinegar

2 teaspoons Cornstarch

Preparation

  1. Cook Rice, Drain well and keep warm.

  2. Preheat broiler.

  3. Toss the green beans, 1 1/2 tablespoons of oil and the sugar on a baking sheet. Broil stirring once until the beans are tender and charred, @ 8 minutes.

  4. Heat the remaining oil in a large skillet at high heat.

  5. Add the turkey and cook, breaking it up with a wooden spoon until browned. About 3 -4 minutes.

  6. Whisk the chicken broth, soy sauce, rice vinegar,and cornstarch in a bowl.

  7. Add the green beans to the skillet with the turky mix and cook 1 minute.

  8. Add the soy sauce mix and cook, stirring occasionally, until the sauce thickens, about 3 minutes.

9, Serve with rice.