Slow Cooker Recipe: Spicy Szechuan Ground Turkey and Green Beans ​

 Slow Cooker Recipe: Spicy Szechuan Ground Turkey and Green Beans

I used a technique I learned from Cooks Illustrated to make this Slow Cooker Recipe: Spicy Szechuan Ground Turkey and Green Beans, and combined it with enough ground meat to make it a healthy family dinner, rather than a side dish. Solomon and Andrew polished it off before I could contemplate seconds! Scramble recipe tester Greg Kershner said, “This was fantastic! Super fresh. Super tasty. Filling. Unique. Just perfect.” Serve it with steamed brown rice.

Watch the video for how to make Slow Cooker Spicy Szechuan Ground Turkey and Green Beans (and subscribe to the YouTube channel for more easy and healthy recipes)

Slow Cooker Recipe: Spicy Szechuan Ground Turkey and Green Beans

Prep + Cook = 25 minutes
6 servings

3 Tbsp. reduced-sodium soy sauce or tamari (use wheat/gluten-free if needed)
1 Tbsp. rice wine, mirin or dry sherry
1 tsp. brown sugar (optional)
1 tsp. cornstarch
1/4 – 1/2 tsp. crushed red pepper flakes, to taste (optional)
1 Tbsp. vegetable or coconut oil
1 lb. green beans, ends trimmed and cut in half (or use frozen)
1 lb. ground turkey, pork or meatless crumble
2 tsp. minced garlic (3 – 4 cloves)
1 Tbsp. fresh ginger, minced
1/4 cup scallions or chives, thinly sliced

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.

Do Ahead or Delegate: Combine the ingredients for the sauce, trim and halve the green beans, peel the garlic and the ginger, slice the scallions.

Scramble Flavor Booster: Use the optional red pepper flakes and sprinkle sesame seeds on the finished dish.

Tip: Small kids can get involved with the preparation of this recipe by breaking off the ends of the green beans and then snapping them in half.

Slow cooker directions: Whisk together the sauce ingredients as directed, adding the garlic and ginger as well. Place the turkey, pork or meatless crumble into the slow cooker, lay the green beans on top, and pour the sauce over all. Cook on low for 6 – 8 hours or on high for 3 – 4 hours, until the meat is cooked through with no pink remaining.  Top it with the scallions before serving.

 

Nutritional Information per Serving (% based upon Daily Values):
Calories 162, Total Fat 7.5g, 12%, Saturated Fat 3.5g, 18.5%, Cholesterol 53.5mg, 18%, Sodium 371.5mg, 15.5%, Carbohydrate 9g, 3%, Dietary Fiber 3g, 11%, Sugar 2.5g, Protein 17g

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