Spicy Szechuan Turkey and Green Beans

I made this nice and hot because we like it this way, you can tone it down by reducing the ginger, garlic and chili garlic sauce.

Ingredients:

• 1 pound EXTRA Lean Ground Turkey
• 1 pound Green Beans, Trimmed and Cut Into Half or Thirds
• 1/2 cup Chicken Broth
• 4 ounces Water Chestnuts, Chopped
• 3 Cloves Garlic, Minced (I buy Frozen Minced Garlic from Trader Joe’s - It’s Easier)
• 3 tablespoons Ginger, Minced (I buy The Ginger Paste from The Market- It’s Easier)
• 3 tablespoons Soy Sauce
• 2 tablespoons Rice Vinegar
• 1 tablespoon Corn Starch
• 1 tablespoon Hoisin Sauce
• 1 tablespoon Chili Garlic Sauce
• 1 teaspoon Sesame Oil

Directions:

1. Pre heat a large wok (or big, deep fry pan) that you have sprayed with non-stick spray over high heat
2. Add the turkey, ginger and garlic
3. Brown the turkey, breaking it up with a spoon or other utensil into small bits.  Be sure to adequately brown it as this increases flavor.  Keep stirring
4. In a bowl whisk together the chicken broth, soy sauce, hoisin sauce, rice vinegar, and chili garlic sauce.  When all mixed, set aside
5. When the turkey is browned and bits are sticking to the pan, add the green beans and the broth mixture
6. Continue cooking for about 4 minutes, stirring constantly, then add the water chestnuts and sesame oil
7. Cook an additional two minutes to blend everything together well
8. Serve hot, perhaps over riced cauliflower

Nutrition:  Makes 8 WLS size servings, each with approximately

• 143 calories and
• 16 grams protein