About a month ago I was lamenting to my riding girls about how Eric was going to make me start cooking on Wednesdays. I'm not known for my fine palate or culinary prowess so I asked for help. My friend Autumn, proprietor of Covet in Arlington, suggested I try this recipe from Food and Wine Magazine.
This took a few tries for me. Apparently I don't know how to tell if oil is "simmering" or if additional ingredients are ready to be added. I learned that you don't want to wait too long or things will burn, you'll get splattered with hot oil and your house will smell like smoke. Take two went much better and though my kitchen was already a mess, the meal turned out to be very good. The flavors were spot on.
Turkey and Green Bean Stir Fry
3 tbs vegetable oil
1 two inch piece ginger, peeled and cut into matchsticks (I didn't have this on hand so I used prepackaged crushed ginger instead)
4 garlic cloves, thinly sliced
1 lb ground turkey
salt and pepper, freshly ground
3 tbs soy sauce
3 tbs Japanese Mirin (a sweetened Saki that can be found in the grocery store near the soy sauce)
1 lb green beans, ends snapped off
2 c loosely packed basil (I used a mix of sweet basil and African blue and probably reduced the amount. I shouldn't have)
1/4 cup peanuts, roughly chopped
In a large skillet, heat 2 tbs of oil until "simmering." Apparently the oil doesn't actually simmer. Throw a few drops of water in there and when THAT starts simmering you can move on to the next step.
Add the ginger and garlic and cook over medium heat until fragrant, about 30 seconds.
Add the turkey and season with salt and pepper. Stir fry, breaking up the meat until it is almost cooked through
Add the soy sauce and mirin and cook for another minute or so until turkey is cooked.
Transfer turkey to another bowl and wipe the skillet.
Heat 1 tbs of oil until "simmering" (see number 1!)
Add the green beans and stir fry about 5 minutes, until the beans are crisp, tender, and a little blackened.
Add the beans to the turkey and let cool for a little.
Add the basil, toss and serve!
Leftovers approved! Use fresh basil after reheating for leftovers.