Turkey, Green Bean and Mushroom Stir-Fry 4.000
Mar 26, 2008

This is a quick dish that tastes like stir-fry comfort food.

Servings: 4
  • 1 tablespoon peanut oil
  • 1 medium onion, cut into thin wedges
  • 1/2 teaspoon crushed garlic
  • 1 teaspoon grated ginger root
  • 1 pound ground turkey
  • 1/2 to 1 small red thai pepper, stemmed, seeded and finely diced
  • 1 cup (4 to 6 ounces) button mushrooms, coarsely chopped
  • 1/2 to 1 cup low-sodium chicken broth
  • 1 tablespoon oyster-flavored sauce
  • 1 tablespoon fish sauce
  • 1 cup (4 ounces) green beans, chopped
  • 1/2 small Chinese or napa cabbage, cut into shreds (2 to 2 1/2 cups)
  • 1 tablespoon chopped cilantro leaves, plus more for optional garnish
  • 1 cup packed bean sprouts, rinsed and patted dry
  • Sesame oil
  • 1 cup cooked jasmine rice
  • Chopped scallions, for garnish (optional)

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Heat a wok or deep-sided skillet over high or medium-heat. Add the peanut oil; when it is hot, add the onion, garlic and ginger. Stir-fry, moving the food around constantly, for 2 to 4 minutes, until the onion has softened. Add the turkey, red Thai pepper to taste and mushrooms; stir-fry for 6 to 8 minutes or until the turkey has browned; no trace of pink should remain. Add the chicken broth (as desired) and the oyster and fish sauces, stirring; reduce the heat to medium-low, cover and cook for 5 minutes, stirring once or twice. Add the beans and stir to combine; cover and cook for 5 minutes.

Add the cabbage and cilantro and cook for about 1 minute, stirring to combine; the cabbage will wilt slightly. Remove from the heat; just before serving, add the bean sprouts and a few drops of the sesame oil.

Divide the rice equally among individual bowls and top with the stir-fry, also divided equally. Sprinkle with chopped cilantro and chopped scallions, if desired. Serve immediately.

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Recipe Source

Adapted from "Gluten Free and Easy," by Robyn Russell (Sellers Publishing, 2008).

Tested by Bonnie S. Benwick.

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