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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Ground Turkey and Green Bean recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Ground Turkey and Green Bean recipe?),it will help you,my kids.

I had a friend who made what she said was a traditional Indian dish with ground turkey and green beans and, I%26#039;m guessing, some spices. It wasn%26#039;t hot, just tasty. It seemed simple, but I can%26#039;t remember it! Can anyone help?

Thank you!
answer from chineseop.com cooking QA
ingredients
3 tablespoons vegetable oil
One 2-inch piece of peeled fresh ginger, cut into fine matchsticks
4 large garlic cloves, thinly sliced
1 pound ground turkey
Salt and freshly ground pepper
3 tablespoons soy sauce
3 tablespoons Japanese mirin
1 pound green beans, trimmed
2 loosely packed cups basil leaves (from 1 large bunch)
1/4 cup plus 2 tablespoons roasted salted peanuts, coarsely chopped
directions
In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the ginger and garlic; cook over moderate heat until fragrant, 30 seconds. Add the turkey and season with salt and pepper. Stir-fry, breaking up the meat, until nearly cooked, 4 minutes. Add the soy sauce and mirin and cook for 1 minute. Transfer to a bowl and wipe out the skillet.
Add the remaining 1 tablespoon of oil to the skillet; heat until shimmering. Add the beans and stir-fry over high heat until crisp-tender and blackened in spots, 5 minutes. Add the beans to the turkey and let cool slightly. Add the basil and toss. Transfer the stir-fry to plates and sprinkle with the peanuts.
answer from chineseop.com cooking QA
This is a variation of kheema, most people usually add peas instead of green beans and traditionally, it%26#039;s made with lamb.

TURKEY KHEEMA

Ingredients:

1 lb ground turkey (or chicken)
1 large onion, finely diced
3 large garlic cloves, finely minced
1.5 inch piece of fresh ginger, peeled and finely minced
2 medium size tomatoes, finely chopped
2-3 small green thai chilies, split in half lengthwise
1 large tsp garam masala
2 large tsp ground cumin powder
1 tsp ground coriander powder
1 large tsp turmeric
1 tsp red chili powder (to taste)
salt and pepper to taste
2-3 large tbsp of good quality tomato paste
? cup of water
1 cup of green peas (frozen are fine, but just thaw them)
3-4 tbsp of oil (vegetable or canola)
freshly chopped cilantro leaves for garnish

METHOD:

In a large deep skillet on medium high heat, add the oil. Then add the onions and saut for a few minutes until slightly browned. Next add the ginger, garlic and chilies. Fry for a few minutes and add in the spices (garam masala, ground cumin, ground coriander, turmeric, red chili powder, salt and pepper). Stir well to combine and saut for 2-3 minutes. Then add in the ground meat and mix well. Keep stirring until the meat is thoroughly broken up and fully cooked through. It should be aromatic and nicely browned. Add the tomato paste and the water. Then reduce the heat to low, cover and simmer for 5-6 minutes. Lastly, add the thawed green peas and mix well to combine. Garnish with freshly chopped cilantro leaves and serve with fresh chapathis and fragrant Basmati rice.

VARIATIONS:
Feel free to add your favorite vegetable or combination of vegetables to this dish. Such as corn kernels, baby corn, any color of bell peppers, spinach, zucchini, carrots, green beans

You could also serve the kheema as an appetizer using lettuce cups (such as butter lettuce or radicchio lettuce).

http://www.bellaonline.com/articles/art5...


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