Spicy Szechuan Ground Turkey and Green Bean Stir-Fry with Candied Peanuts

Forget takeout-this sweet, spicy and savory stir-fry comes together in just 30 minutes. Ground turkey and crisp green beans are coated in a tantalizing Szechuan-style sauce, while peanuts are transformed into a crunchy, candied topping. Everything is served over a bed of fluffy jasmine rice infused with warm, sizzling ginger.

The result is a symphony of flavors and textures so delicious, you might just lick the plate-no judgments here. This easy weeknight dinner brings the bold flavors of East Asian cuisine straight to your kitchen.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry 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. Melt 1 tablespoon butter in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, about 1 minute. Stir in rice, 1¼ cups water and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, place green beans in a medium microwave-safe bowl with a splash of water; cover with plastic wrap. Microwave until tender, 1-2 minutes. Drain. Heat a large nonstick pan over medium-high heat. Add peanuts, 1 teaspoon sugar and 2 tablespoons water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Transfer to a small bowl. Wipe out pan.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add ground turkey and season with salt and pepper. Cook, breaking up meat into pieces, until browned, 4-6 minutes (it will finish cooking in the next step).
5. Stir green beans, scallion whites, remaining ginger and 1 teaspoon sugar into the pan with turkey. Cook, scraping up any browned bits, until ginger is fragrant and turkey is cooked through, 1-2 minutes. Stir in Szechuan paste, sweet soy glaze and ¼ cup water. Cook, stirring, until everything is thoroughly coated, 1-2 minutes more. Turn off heat. Taste and season with salt and pepper if desired.
6. Fluff rice with a fork and season with salt and pepper. Divide rice between bowls; top with stir-fry. Sprinkle with scallion greens and candied peanuts.

Recipe Tips

FAQ

Can I use ground pork instead of turkey?

Yes, ground pork works perfectly in this recipe and adds a slightly richer flavor.

What can I substitute for sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey as a quick substitute.

Is this dish very spicy?

The Szechuan paste adds moderate heat. For less spice, use half the paste or omit it.