3 Tbsp. e or tamari (use wheat/gluten-free if needed)
1 Tbsp. y
1/4 – 1/2 tsp.
(Start the rice and the fruit salad first, if you are serving them.) In a small bowl or measuring cup, whisk together the soy sauce, rice wine, sugar, cornstarch and red pepper flakes (optional). Set it aside.
Heat a large nonstick skillet over high heat and add the oil. When it is smoking, add the beans (if using frozen beans, defrost them first) and cook, stirring frequently, until they are shriveled and black in spots, 5 – 8 minutes. Reduce heat if necessary to keep them from burning. Transfer the beans to a plate.
Reduce the heat to medium and add the turkey, pork or meatless crumble. Cook until no pink remains, about 5 minutes, then add the garlic and ginger, stirring until fragrant, about 1 minute. Return the beans to the pan, stir the sauce again, and add it to the pan. Cook until heated through and sauce is thickened, about 1 minute. Stir in scallions or chives and serve it immediately, or refrigerate it for up to 3 days, or freeze it for up to 3 months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (238g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (74%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 280.9mg||10 %|
|Potassium 13.7mg||0 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.8g|
|Protein 0.5g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 42
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